Non-contact printed edible product and method for producing same

ABSTRACT

The present disclosure provides non-contact printed comestible products and methods for making these products. The comestible products include an edible substrate and an edible ink-indicia on the substrate. An organoleptic component which corresponds to a feature of the edible ink-indicia and/or a feature of the edible substrate is present on the edible substrate. The edible ink-indicia and the organoleptic component increase the consumer appeal for the product.

PRIORITY CLAIM

This Application claims the benefit of U.S. Provisional Application Ser.No. 60/743,929 filed on Mar. 29, 2006 and U.S. Provisional ApplicationSer. No. 60/889,646 filed on Feb. 13, 2007, the entire content of eachApplication being incorporated by reference herein.

BACKGROUND

The present disclosure relates generally to confectionery products. Morespecifically, the present disclosure relates to non-contact printedconfectionery products and methods for producing same.

There are numerous types of confectionery products or compositionshaving an edible ink printed thereon. Such confectionery products caninclude, for instance, chewing gum or candy. It is generally known toprint edible inks onto confectionery products and that confectioneryproducts having visually pleasing appearances can lead to enhancedmarketability with consumers.

SUMMARY

The present disclosure provides printed comestibles products. Inparticular, non-contact printing of edible materials onto ediblesubstrates is utilized to create multi-sensory enhancements tocomestible products. This provides the present comestible products withimproved consumer appeal. The comestible products of the presentdisclosure provide a visually attractive product that brings addedexcitement and enjoyment to product consumption.

In an embodiment, an edible product is provided. The edible productincludes an edible substrate and an edible ink-indicia printed on theedible substrate. The edible ink-indicia has a feature. The edibleproduct includes an organoleptic component corresponding to a feature ofthe edible ink-indicia.

In an embodiment, the edible substrate may be a confectionery. Theconfectionery may be a coated confectionery, a chewing gum, a coatedchewing gum, a center-filled chewing gum, or a coated center-filledchewing gum.

In an embodiment, the edible ink-indicia may be a word, an image, acolor, a symbol, an object, an alpha-numeric representation, a letter,text, a shape, a fanciful shape, a symbol, a logo, a graphic, or anadvertising indicia. The edible ink-indicia is printed on one or moresurfaces of the edible substrate.

In an embodiment, the organoleptic component may be a flavoring agent, acooling agent, a heating agent, a mouthfeel agent, a tingling agent, afizzing agent, a sweetening agent, a souring agent, a bittering agent, ateeth whitening agent, a breath freshening agent, an anti-cavity agent,or an audible agent. One or more organoleptic components may be presenton a edible substrate.

In an embodiment, the feature may be a characteristic of theink-indicia. The feature may be an element of the ink-indicia, a colorof the ink-indicia, a meaning conveyed by the ink-indicia, a perceptiongenerated by the ink-indicia, or a concept communicated by theink-indicia to a person viewing the ink-indicia. For example, the edibleink-indicia may include a word. The feature may be a meaning of the wordand the organoleptic component may correspond to the meaning of theword.

In an embodiment, the edible ink-indicia is an inkjet indicia. Theedible ink-indicia may be a multicolor ink-indicia and/or ahigh-resolution ink-indicia.

In an embodiment, a further edible product is provided. The edibleproduct includes an edible substrate and an edible ink-indicia printedon the edible substrate. The edible substrate includes a feature. Theedible product includes an organoleptic component corresponding to afeature of the edible substrate. The feature may be a property of theedible substrate such as a structure of the edible substrate, acomposition of the edible substrate, an ingredient in the ediblesubstrate, a surface texture of the edible substrate, or the hardness ofthe edible substrate.

In an embodiment, the edible substrate is a chewing gum and the featureis a center-fill portion of the chewing gum. The organoleptic componentcorresponds to the center-fill portion.

In an embodiment, an edible product is provided. The edible productincludes an edible substrate having opposing first and second sides. Afirst edible ink-indicia is present on the first side and a secondedible ink-indicia is present on the second side. A portion of the firstedible ink-indicia contacts a portion of the second edible ink-indicia.The first and second edible ink-indicia contact each other along one ormore edges of the edible substrate. The first and second edibleink-indicia are inkjet indicia. An organoleptic component may also bepresent on the edible substrate.

In an embodiment, the first and second edible ink-indicia cover all, orsubstantially all, of the outer circumference or outer surface area ofthe edible substrate.

In an embodiment, a method for producing an edible product is provided.The method includes non-contact printing an edible ink-indicia on anedible substrate. The method further includes placing on the ediblesubstrate an organoleptic component that corresponds to a feature of theedible ink-indicia.

In an embodiment, the method includes non-contact printing a word on theedible substrate and dispensing an organoleptic component thatcorresponds to a meaning of the word.

In an embodiment, the method includes non-contact printing ahigh-resolution image on the edible substrate.

In an embodiment, another method for producing an edible product isprovided. The method includes non-contact printing an edible ink-indiciaon an edible substrate and dispensing on the edible substrate anorganoleptic component that corresponds to a feature of the ediblesubstrate. The method may include forming a surface texture on theedible substrate, the surface texture being the feature. An organolepticcomponent corresponding to the surface texture is then dispensed on theedible substrate.

In an embodiment, another method for preparing an edible product isprovided. The method includes non-contact printing an edible ink-indiciaon an edible substrate, and dispensing a precision dose of anorganoleptic component on the edible substrate. The precision dose maybe dispensed by way of ink jet printing. The method may further includeweighing the edible substrate to determine the precision dose.

It is an advantage of the present disclosure to provide an improvedmethod for making chewing gum.

It is an advantage of the present disclosure to provide an improvedchewing gum.

It is an advantage of the present disclosure to provide a comestibleproduct that delivers a multiple sensory experience when consumed.

It is an advantage of the present disclosure to provide a printedcomestible which connects that which is printed on the comestible withthe sensations experienced when the product is consumed.

It is an advantage of the present disclosure to provide a printedcomestible product with increased consumer attractiveness.

Additional features and advantages are described herein, and will beapparent from, the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a schematic representation of an apparatus of the presentdisclosure.

FIG. 1A is a perspective view of a printing device of the presentdisclosure.

FIG. 2 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 3 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 4 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 5 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 6 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 6A is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 7 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 8 is a perspective view of an edible product of the presentdisclosure.

FIG. 9 is a perspective view of a printed edible product in a packagingof the present disclosure.

FIG. 10 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 11 is a perspective view of an edible product and a packaging ofthe present disclosure.

FIG. 12 is a perspective view of a printing device printing and anedible substrate of the present disclosure.

FIGS. 13A, 13B, and 13C each are a perspective view of an apparatusdispensing an edible material onto an edible substrate of the presentdisclosure.

FIGS. 14A and 14B are each a perspective view of an apparatus dispensingan edible material onto an edible substrate of the present disclosure.

FIG. 15A is top perspective view of an event product of the presentdisclosure.

FIG. 15B is a bottom perspective view of the event product of FIG. 15A.

FIG. 16 is a perspective view of an event product of the presentdisclosure.

FIG. 17A is a top perspective view of an event product advertisement ofthe present disclosure.

FIG. 17B is a bottom perspective view of the event product advertisementof FIG. 17A.

FIG. 18 is a perspective view of a printing device and an ediblesubstrate of the present disclosure.

FIG. 19 is a perspective view of a confectionery product having anedible ink printed thereon of the present disclosure.

FIG. 20 is a perspective view of a confectionery product having anedible ink printed thereon of the present disclosure.

FIG. 21 is a perspective view of a confectionery product printed with anedible ink of the present disclosure.

FIG. 22 is perspective view of a confectionery product printed with anedible ink of the present disclosure.

FIG. 23 is perspective view of a confectionery product printed with anedible ink of the present disclosure.

DETAILED DESCRIPTION

Referring to the Figures generally, and in particular to FIG. 1, aschematic view of apparatus 10 for producing a printed comestible isshown. Apparatus 10 may be a system for the continuous production of anedible product. Extruder 12 extrudes a continuous slab 14 of an ediblesubstrate onto a conveyor 16. Slab 14 may be any continuous mass of anedible material for conveyance in the manufacturing process.Consequently, the continuous slab may have any nonlimiting shape orgeometric form such as a rope, a sheet, a strand with any desiredthickness as is commonly known in the art. It is understood that an“edible” product or “edible” substrate is a composition that is suitablefor consumption and is non-toxic. An edible material may also be amaterial that complies with applicable standards such as food, drug,cosmetic (FD&C) regulations in the United States and/or Eurocontrolexperimental center (E.E.C.) standards in the European Union.Nonlimiting examples of suitable edible substrates include confectionerymaterials, pasta, extruded snacks such as crackers and snack chips,marshmallows, pastries, pet food, cereals, sausage, and cheese.

In an embodiment, the edible substrate may be a confectionery material.The confectionery material may be any hard candy, soft candy, chewinggum, or other confectionery substance, or compound that has a fluidphase or may take a flowable form. In other words, the confectionerymaterial may be any material that may be heated, melted, dissolvedmelted, form a syrup, or be dissolved in a liquid to become flowable asis commonly known in the art. The skilled artisan will appreciate thatthe moisture content (and concomitant viscosity) of the confectionerymaterial may vary greatly. The moisture content of the flowable phase ofthe confectionery substrate may typically be in the range of about 0.5%to about 20% by weight of the confectionery material. The flowableconfectionery material may be subsequently cooled or solidified at roomtemperature to form a solid or semi-solid confectionery. Nonlimitingexamples of suitable confectionery materials that are flowable or may beplaced into a flowable state include syrups, liquids or solids formaking hard candies, soft candies, lollipops, fondants, toffees,jellies, chewing gums, chocolates, gelatins and nougats, fruit leather,and combinations thereof. The confectionery material may include sugaror may be sugar-free. Coloring may be added to the confectionerysubstrate as desired. The confectionery material may also include apharmaceutical product or a medicament.

The edible substrate may be any edible comestible, material, orsubstrate as previously discussed herein. The edible substrate may alsohave planar surfaces, non-planar surfaces, or a combination of planarand non-planar surfaces. Further, the edible substrate may have a flat,a curved, a wavy, a convex (i.e., pellet, tablet, or bean-shaped), or aconcave surface contour, and may be coated or uncoated.

In an embodiment, the edible substrate may be a flat stick, or asubstantially flat stick of chewing gum, a chewing gum tablet, a chewinggum pellet, a coated chewing gum, a center-filled chewing gum, orcombinations thereof. The edible substrate may also include chewing gumtrim that is recycled back into a bulk mixer during manufacturing of thegum. One of ordinary skill in the art will appreciate that trimmaterial, such as trim chewing gum material, is material that has beenused in a previous final confectionery product or a batch or a run forproducing a final confectionery product. Trim material may includerework confectionery, scrap confectionery, or a blend of two or morevirgin or starting confectionery materials that have come into contactwith each other during a previous confectionery production process.

In an embodiment, slab 14 may be a center-filled extrudate. Nonlimitingexamples of suitable center fill materials include any liquid, syrup,paste, colloid, or solid edible material. In an embodiment, slab 14 maybe a confectionery material with a fill material such as boiled candy,hard candy, soft candy, toffee, jelly, syrup, paste, chewing gum, bubblegum, chocolate, gelatin, caramel, taffy, nougat, granular candy, andcombinations thereof.

Depending on the composition of the confectionery material, apparatus 10may or may not include a dusting device 18. For example, apparatus 10may not include a dusting device when slab 14 is a soft candy. In anembodiment, apparatus 10 may include dusting device 18 when slab 14 is achewing gum material. Dusting device 18 may disperse a dusting compound(such as talc or starch) upon slab 14 to reduce adhesiveness between theslab and apparatus components. In a further embodiment, a minimal amountof dusting compound may be applied to slab 14 in order to improve printquality.

Rollers 20 may be used to size or otherwise thin slab 14 to anydimension as desired. In an embodiment, rollers 20 may size slab 14 intoa flat or substantially flat sheet of confectionery material. In afurther embodiment, the sheet may have a thickness from about 0.058inches to about 0.062 inches, or about 0.060 inches. In yet a furtherembodiment, slab 14 may be extruded chewing gum in the form of a thickslab which may be reduced to a sheet of any desired thickness by way ofone or more calendar rolls. Once the desired thickness is achieved, theslab may be printed, scored, and/or cut into final product dimensions.Alternatively, slab 14 may be sized to form pellet-shaped confectionerypieces.

After rollers 20 size slab 14 to the desired thickness, the rolledconfectionery material may be cut and/or scored by cutting device 22.Cutting device 22 may form individual confectionery pieces directly fromthe slabbed confectionery material 14 a. Alternatively, cutting device22 (such as a scoring device) may cut large sheets of confectionerymaterial which may be subsequently scored to form individualconfectionery pieces 24. Pieces 24 may proceed to a cooling device 26and onto further processing such as to a curing chamber 28, andoptionally a coating device 30 whereupon coated confectionery pieces 24a are formed. Uncoated or coated individual confectionery pieces 24, 24a may proceed to a packaging machine as is commonly known in the art.

As shown in FIG. 1A, apparatus 10 further includes a printing device 32for printing an ink composition onto either the continuous slab 14,continuous supply of individual confectionery pieces 24, or coatedconfectionery pieces 24 a. In an embodiment, printing device 32 may beany non-contact printing device as is commonly known in the art. As usedherein, “non-contact printing” is the application of an ink compositionto a substrate without the printing device touching a surface of thesubstrate to which the ink is applied. A non-contact printing deviceapplies or dispenses an ink composition directly to the substratewithout any intermediate structures between the printing device and thesubstrate. Non-contact printing may include spraying, dispensing, orotherwise applying an ink composition to one or more surfaces of thesubstrate. Thus, no part of the non-contact printing device touches thesurface of the edible substrate such as slab 14 and/or pieces 24, 24 a.

In a further embodiment, printing device 32 may be an ink jet printingdevice. Ink jet printers typically entail a print head in fluidcommunication with one or more ink reservoirs, the print head adaptedfor ink-jettable printing. In ink jet printing, the print head ejects orotherwise “jets” fine droplets of ink from the reservoir onto areceiving substrate. It is understood that printing device 32 may beconfigured to dispense or jet ink compositions or other fluidstherefrom. Indeed, any jettable fluid may be dispensed from printingdevice 32. A “jettable” fluid or material may be any material (solid orliquid) that has properties sufficient to allow the material to beselectively deposited by an ink jet material dispenser as is commonlyknown in the art. Ink jet printing is advantageous, particularly withrespect to comestibles as it provides 1) high resolution printing and 2)non-contact with the comestible thereby avoiding the risk of damage tothe comestible item. Non-limiting examples of suitable non-contactprinting devices include ink jet printing systems such as thermallyactuated ink jet dispensers, mechanically actuated ink jet dispensers,electrostatically actuated ink jet dispensers, magnetically actuated inkjet dispensers, continuous ink jet printers, drop-on-demand (also called“impulse”) ink jet printers, and acoustic ink jet systems.

In continuous inkjet systems, ink is emitted in a continuous streamunder pressure through at least one nozzle. The stream is broken up intodroplets by applying vibration or pressure pulses to the ink. This canbe achieved by vibrating the nozzle or the nozzle assembly by means of apiezoelectric crystal, or by immersing a vibration probe, for example apiezoelectric crystal rod, in the ink itself. Typically, the inkdroplets in continuous ink-jet systems are formed by a piezoelectriccrystal, which is vibrated at controlled frequency adjacent to the inkstream. To control the flow of ink droplets, the ink is charged byapplying a voltage between the ink jet before it breaks up into dropletsand a charge electrode, so that each droplet carries a known charge. Thecharged droplets then pass through a deflection electric field wherethey are deflected from their straight line of flight by the deflectionfield applied. The extent of deflection will determine the point atwhich the droplets strike a substrate passing the printer and the chargeand/or deflection fields are varied to direct the droplets to thedesired location on the substrate. Droplets which are not to be printedare not deflected but are caught in a catcher or gutter and are returnedto the ink reservoir for re-use.

Drop-on-demand jet systems, include piezojet and bubblejet (sometimesreferred to as thermal ink-jet) systems. In bubblejet systems, a bubbleis formed by a resistance heater in an ink reservoir. Theresulting-pressure wave from the bubble forces ink through the orificeplate, and as the heat is removed, the bubble begins to collapse and adroplet is ejected. Alternatively, the drop-on-demand system may formdiscrete droplets of ink which are ejected from an array of nozzles pastwhich the substrate passes, the nozzles being activated at the desiredfrequency and in the desired order to form the desired image on thesubstrate. Thus, the printer may be one in which ink under pressureflows to the nozzles via valving means which are actuated under thecontrol of a computer or the like to allow ink to flow to the requirednozzle to eject a droplet from that nozzle.

In acoustic ink jet printing, one or more acoustic beams emanating fromone or more acoustic radiators for illuminating the free surface of apool of liquid ink with respective acoustic beams. Each of these beamsusually is brought to focus at or near the surface of the reservoir(i.e., the liquid/air interface). Furthermore, printing conventionallyis performed by independently modulating the excitation of the acousticradiators in accordance with the input data samples for the image thatis to be printed. This modulation enables the radiation pressure whicheach of the beams exerts against the free ink surface to make brief,controlled excursions to a sufficiently high pressure level forovercoming the restraining force of surface tension. That, in turn,causes individual droplets of ink to be ejected from the free inksurface on demand at an adequate velocity to cause them to deposit in animage configuration on a nearby recording medium. The acoustic beam maybe intensity modulated or focused/defocused to control the ejectiontiming, or an external source may be used to extract droplets from theacoustically excited liquid on the surface of the pool on demand.Regardless of the timing mechanism employed, the size of the ejecteddroplets is determined by the waist diameter of the focused acousticbeam. Acoustic ink printing is attractive because it does not requiresmall nozzles or small ejection orifices. The size of the ejectionorifice is an important design parameter of an ink jet because itdetermines the size of the droplets of ink that the jet ejects. Acousticprinting has increased intrinsic reliability because there are nonozzles to clog. As will be appreciated, the elimination of the cloggednozzle failure mode is especially relevant to the reliability of largearrays of ink ejectors, such as arrays comprising several thousandseparate ejectors. Furthermore, small ejection orifices are avoided, soacoustic printing can be performed with a large variety of inks,including inks having higher viscosities and inks containing pigmentsand other particulate components.

Printing device 32 may include one or more jetting heads 34 in fluidcommunication with one or more or more reservoirs 36 by way of channel35 as shown in FIG. 1A. In an embodiment, reservoirs 36 may contain inkcomponents so that the printing device may deliver an ink or inkcomposition to the continuous slab, the individual pieces, or the coatedpieces. In an embodiment, printing device 32 may be configured with fourreservoirs, each reservoir containing edible ink compositions in typicalcolors such as cyan, magenta, yellow, and black or white in order toprovide multiple color images. Printing device 32 may be configured withmore or less reservoirs for more or less colors as desired. Each jettinghead 34 may include one or more nozzles as is commonly known in the art.For example jetting head 34 may include from 1 to 10, 50, 100, 500,1000, or 5,000 or more individual nozzles or jets. Each jetting head 34may be in fluid communication with one or more fluid reservoirs 36.Jetting heads 34 may be arranged in any desired manner to deliver an inkcomposition onto continuous slab 14, 14 a, pieces 24 and/or coatedpieces 24 a. For example, jetting heads 34 may be arranged in a singleline. Alternatively, jetting heads 34 may be arranged in a series oflines to form a matrix-type printing profile.

The ink composition may be any water-based ink, solvent-based ink,wax-based ink, absorbing ink, pigment-containing, or non-pigmentcontaining edible ink as is commonly known in the art. A water-based inkmay be considered an ink that contains more water than non-aqueoussolvent. Water-based inks typically include water, a pigment, adispersant (such as a polyol) for the pigment, and may contain one ormore non-aqueous solvents (such as one or more alcohols) and a dye. Inan embodiment, the ink composition may be a water-based pigmented inkhaving about 30% to about 85% by weight water, a pigment in an amountfrom about 3% to about 45% by weight of the ink, a dispersant, such asglycerine, polypropylene glycol, or polyethylene glycol in an amountfrom about 1.0% to about 50% by weight. In an embodiment, thewater-based pigmented inks may contain one or more dyes in an amountfrom about 100 ppm to about 2% by weight.

In an embodiment, the ink composition may be a solvent-based inkcomposition. A solvent-based ink composition may be considered an inkcomposition having more non-aqueous solvent than water. Solvent-basedink compositions may be either pigmented or non-pigmented and may befat- or oil-based. Solvent-based inks typically include an organicsolvent (ketone, alkanol, alkyl acetate, alkyl ester, alkyl-carboxylicacid) which permits the ink to adhere firmly to the substrate, thesolvent drying rapidly so that the printed ink resists smudging orsmearing allowing the printed substrate to be handled almost immediatelyafter printing. The organic solvent readily dissolves the dye/pigment,providing a wide range of ink compositions to be used with the printingdevice. In an embodiment, the solvent-based ink composition may bepigmented and have a non-aqueous solvent such as glycerine,polypropylene glycol, or polyethylene glycol present in a range fromabout 15% to about 80% by weight, water present in a range from about 1%to about 20% by weight, and pigment present in an amount from about 5%to about 50% by weight.

In an embodiment, the edible ink may be an absorbing ink. An absorbingink typically includes water, a pigment, a dispersant (such as a polyol)for the pigment, and may contain one or more non-aqueous solvents (suchas one or more alcohols) and a dye. In an embodiment, the absorbing inkmay be a water-based pigmented ink having about 30% to about 85% byweight water, a pigment in an amount from about 3% to about 45% byweight of the ink, a dispersant, such as glycerine, polypropyleneglycol, or polyethylene glycol in an amount from about 1.0% to about 50%by weight. In an embodiment, the water-based pigmented inks may containone or more dyes in an amount from about 100 ppm to about 2% by weight.

A nonlimiting example of an absorbing ink is a propylene glycol-basedink. Propylene glycol, known also as propane-1,2-diol, is usually atasteless, clear, oily liquid that is hygroscopic and miscible withwater, acetone, and chloroform. It is widely used in food applicationsbecause of its low toxicity, absence of colour and odor, excellentsolvent characteristics and good emollient properties. Propylene glycolcan also serve as a carrier for active ingredients and solvent incolors, emulsifiers, antioxidants and enzymes.

In an embodiment, the absorbing ink may contain propylene glycol,glycerine, water, one or more dyes, a stabilizing agent such as apolyglycerol ester, and a base such as sodium hydroxide. The propyleneglycol may be present in an amount from about 5-95% by weight of theabsorbing ink or any value therebetween. The glycerine may be present inan amount from about 5-95% by weight of the absorbing ink, or any valuetherebetween. The dye may be present from about 0.5% to about 5% byweight of the absorbing ink or any value therebetween. In an embodiment,the absorbing ink may contain about 45% by weight glycerine and about55% by weight propylene glycol. One of ordinary skill in the art willappreciate that the ratio of propylene glycol to glycerine may be variedin order to increase/decrease the amount of dye dissolved in orotherwise dispersed within the absorbing ink.

In an embodiment, the ink composition may be a wax-based edible ink(also known as a hot-melt edible ink). A wax-based-ink may include a dyedispersed or dissolved in a fat, wax, or oil. The wax may include anyfood grade wax, including such nonlimiting examples as microcrystallinewax, paraffin, and natural or synthetic wax. In a further embodiment,the wax-based edible ink may include from about 3% to about 6% by weightof an edible dye, from about 10% to about 20% by weight of hydrogenatedresins, and from about 74% to about 87% by weight of a wax such ascandela wax, carnauba wax, microcrystalline wax, and combinationsthereof.

The edible ink composition may contain a food grade dye or lake whereinspecified amounts of the dye/lake may be ingested by a human withoutgenerally causing deleterious health effects. Examples of food gradecompounds include those compounds “generally recognized as safe”(“GRAS”) by the United States Food and Drug Administration (“FDA”) andcolorants approved by the FDA for use in foods for human consumption.The food grade dyes used to produce the colored fluids may includesynthetic dyes, natural dyes, or combinations thereof. As used herein,the term “dye” denotes dyes which are soluble in water and/or in theother cosolvents, which contain substantial amounts of glycols and/orglycerine, employed in the present colored fluids. Nonlimiting examplesof suitable synthetic dyes include food grade Pontamine, Food Black 2,FD&C-Red #3, FD&C-Red #33, FD&C-Red #40, FD&C-Blue #1, FD&C-Blue #2,FD&C-Yellow #10, FD&C-Yellow #5, FD&C-Yellow #6, and FD&C-Green #3. FD&Cdyes that may be used include Red No. 3 (Erythrosine), Red No. 40(Allura Red), Yellow No. 6 (Sunset Yel. FCF), Yellow No. 5 (Tartrazine),Green No. 3 (Fast Green FCF), Blue No. 1 (Brilliant Blue FCF), Blue No.2 (Indigotine), and mixtures thereof. Suitable natural dyes includeturmeric oleoresins, cochineal extracts, gardenia extracts, and naturalcolors derived from vegetable juices. Other nonlimiting examples ofsuitable natural dyes include beet extract, grape skin extract, andchlorophyll containing extracts (e.g. nettle extract, alfalfa extractand spinach extract). To achieve a desired color tint or shade, thecolored liquids may include mixtures of more than one synthetic and/ornatural food grade dye. In a typical embodiment, the colored fluidscontain about 0.1 to 10 wt. % food grade dye on a dissolved solidsbasis.

In an embodiment, the ink composition may include additives such asflavorings, preservatives, antifoam agents, micronutrients, dispersionstabilizers, film formers, binders, a surface tension modifier, athickening agent, an antioxidant, a preservative, a buffering agent,and/or an antimicrobial agent as commonly known the art. The inkcomposition may also include adhesion enhancers such as a surfactant ora film forming resin. The surfactant may be cationic, anionic, oramphoteric and may include such nonlimiting examples as polyglycerololeate, monostearate, polysorbate, mono and diglyceride, and aphospholipids such as lecithin. Nonlimiting examples of suitable filmforming resins may include such edible resins as acrylic co-polymers,rosin esters, shellac, polyvinyl esters, ketone resins, urea aldehyderesins, vinyl chloride/vinyl ether or vinyl acetate co-polymers,cellulose ethers and esters, polyamide resins, styrene/maleate resins,polyvinylpyrrolidone resins, vinyl pyrrolidone/vinyl acetateco-polymers, polystyrene resins, melamine resins, thermosetting acrylicresins, polyurethane resins and radiation curable acrylate resins. Theink composition may also include an organoleptic component and/or anactive agent as will be described in detail below.

It is understood that the ink composition may be compatible with theprinting device so as not to damage the jetting head components or causeinconsistent firing of jets. The ink composition may also be compatiblewith the edible substrate to provide a high resolution ink-indicia thatadheres to the edible substrate surface. In an embodiment, the ink is asolid or in a solid state at ambient temperature.

Printing device 32 may be placed anywhere along apparatus 10 to print,place, jet, or otherwise selectively eject an amount of ink compositiononto all or discrete portions of slab 14, 14 a confectionery pieces 24or coated confectionery pieces 24 a and form an ink-indicia thereon.Printing device 32 may be a single pass or a multiple pass printingdevice to form a single-color or multiple-color image on the substrate.For example, printing device 32 may be placed at location A to print anink-indicia onto slab of edible substrate 14 downstream of extruder 12and upstream of dusting device 18. Location A may be advantageous ascontact between the ink composition and the slab 14 is not impeded bythe presence of the dusting compound. Moreover, printing at location Amay be beneficial as slab 14 is typically at an elevated temperaturewhen exiting extruder 12. The elevated temperature of slab 14 maypromote rapid drying of the ink composition.

In an embodiment, printing device 32 may be placed at location B,downstream of dusting device 18 and upstream of rollers 20. Whenprinting device 32 is positioned at location B, a fast-drying, strongadherent ink may be used. Location B may be advantageous when distortionof the ink-indicia by rollers 20 is desired or non-detrimental to thefinished printed comestible product. Location B may also be utilizedwhen high resolution of the ink-indicia is not required. For example,the ink-indicia may be a strip, a streak or a simple geometric shapesuch as parallel lines, a circle, or polka dots, that does not loseshape and/or definition when expanded by sizing rollers 20.

In an embodiment, printing device 32 may be placed at location C,downstream of rollers 20 and upstream of cutting device 22. Printingdevice 32 may also be placed at location D, downstream of cutting device22 and upstream of cooling device 26. At location D, downstream ofcutting device 22 and upstream of cooling device 26, multiple sheetsand/or multiple individual pieces may be printed with an ink-indiciawith printing device 32. Location D may be advantageous as continuousindividual pieces 24 may be at an elevated temperature prior to enteringcooling device 26. The elevated temperature of pieces 24 may promote 1)drying of the ink composition and 2) adhesion of the ink composition tothe edible substrate surface.

In an embodiment, placement of printing device 32 at location E,downstream of cooling device 26 and upstream of curing chamber 28, maybe utilized when printing upon a hard or firm surface of the ediblesubstrate is desired. Location E may be advantageous when a slow-dryingink is used. In an embodiment, apparatus 10 may include first and secondprinting devices. The first printing device may be located or otherwisedisposed on a first side of the continuous supply of confectionerypieces 24 as denoted by E. The second printing device may be disposed onanother side of the supply of pieces 24 as denoted by E′. In thisconfiguration, first and second printing devices may print the edibleink composition onto opposing sides of pieces 24. The printing devicesmay be arranged in a top/bottom relationship. Alternatively, theprinting devices may be arranged in a first side/second siderelationship, such as first printing device on the left side of pieces24 and second printing device on the right side of pieces 24. The firstand second printing devices may deliver substantially simultaneously,the ink composition to opposing sides of the pieces. It is understoodthat multiple printing devices may be utilized anywhere along apparatus10 to deliver ink composition to opposing sides of slab 14, pieces 24 orcoated pieces 24 a.

In an embodiment, printing device 32 may also be positioned at locationF, downstream of coating device 30. At location F, the ink may includean adhesion enhancer, such as a wax for example, to promote adhesionwith the coating surface of the coated comestible. In a furtherembodiment, printing device 32 may be positioned anywhere along or uponthe packaging machine as desired. As herein described, the contents ofink composition and/or the printing device may be modified as necessarydepending on the placement of the printing device along apparatus 10.The apparatus may include additional features and embodiments asdisclosed in U.S. patent application Ser. No. ______ filed on ______(Attorney Docket No. 112703-1553) the entire content of which isincorporated by reference herein.

In an embodiment, printing device 32 may be used to form an edibleproduct 50 as shown in FIG. 2. Edible product 50 may include an ediblesubstrate 52 and an edible ink-indicia 54 formed from ink composition 53printed from printing device 32 and onto the substrate 52. Ink-indicia54 may include a feature 56. Printing device 32 may also dispense anorganoleptic component 58 corresponding to feature 56 of ink-indicia 54.Consequently, edible product 50 may include an ink-indicia 54 with afeature 56 and an organoleptic component 58 corresponding to thefeature.

In an embodiment, edible substrate 52 may be any edible comestible,material, or substrate as previously discussed herein. Edible substrate52 may have planar surfaces, non-planar surfaces, or a combination ofplanar and non-planar surfaces. Edible substrate 52 may have a flat, acurved, a wavy, a convex (i.e., pellet, tablet, or bean-shaped), or aconcave surface contour. The edible substrate may be coated or uncoated.In an embodiment, edible substrate 52 may be a confectionery material,such as a substantially flat stick of chewing gum as shown in FIG. 2.

As used herein, “ink-indicia” (or an “edible ink-indicia”) is an inkmark or an ink indication on the edible substrate (or on the slab).Ink-indicia 54 may be any single color or multiple color edible ink orink composition as discussed herein. Moreover, ink-indicia 54 may depictany symbol, object, alpha-numeric representation, letter, word, text,shape, fanciful shape, image, graphic, color, advertising indicia, orcombination thereof as desired. Nonlimiting examples of suitableink-indicia include images, photographs or pictures of people,characters, scenes, or landscapes; advertising indicia such as brandnames, trade names, logos, trademarks, text slogans; a processing codesuch as a bar code; words; objects; or any combination thereof. In anembodiment, ink-indicia 54 may be an inkjet-indicia.

As used herein, “feature” is a property of the edible substrate, acharacteristic of the edible ink-indicia, and combinations thereof.Nonlimiting examples of properties for the edible substrate include thestructure of the edible substrate (single layer, multiple layer,center-filled, coated, uncoated, co-deposited, coextruded), thecomposition of the edible substrate, an ingredient in the ediblesubstrate, the surface texture of the edible substrate (flat,substantially flat, convex, concave, curved, smooth, rough, wavy,contoured, irregular, jagged, indentations, protrusions), the hardnessof the edible substrate (hard, soft, chewy, pliable), and combinationsthereof.

The organoleptic component may be any component that is perceptible bythe senses. Thus, the organoleptic component may be any component thatmay be perceived or detected visually (i.e., color, texture), by touch(i.e., contact by hand, tongue, or mouthfeel), audibly (sound), bytaste, and/or by smell (aromatic). Nonlimiting examples of suitableorganoleptic components include flavoring agents, cooling agents,heating agents (or warming agents), mouthfeel agents (any component witha rough, fizz, or particulate texture), tingling agents, sweeteningagents, souring agents, bittering agents, teeth whitening agents,anti-cavity agents, breath freshening agents, audible agents (acracking, fizzing, or popping component), and combinations thereof.

The flavoring agent may be a natural flavor, a nature identical flavor,an artificial flavor, and combinations thereof. Nonlimiting examples offlavoring agents include almond, amaretto, apple, green apple,apple-cherry-berry, apple-honey, apricot, bacon, balls of fire, banana,barbeque, beef, roast beef, beef steak, berry, berry blue, birchbeer/spruce beer, blackberry, bloody mary, blueberry, boysenberry,brandy, bubble bum, butter, butter pecan, buttermilk, butterscotch,candy corn, cantaloupe, cantaloupe lime, caramel, carrot, cassia,caviar, celery, cereal, champagne, cherry, cherry cola, cherrymaraschino, wild cherry, black cherry, red cherry, cherry-cola, chicken,chocolate, chocolate almond, cinnamon spice, citrus, citrus blend,citrus-strawberry, clam, cocoa, coconut, toasted coconut, coffee, coffeealmond, cola, cola-vanilla, cookies & cream, cool, cotton candy,cranberry, cranberry-raspberry, cream, cream soda, dairy type cream,crème de menthe, cucumber, black currant, dulce de leche, egg nog, porkfat, type fat, anchovy fish, herring fish, sardine fish, frankfurter,fiery hot, fried garlic, sautéed garlic, gin, ginger ale, ginger beer,graham cracker type, grape, grape grapefruit, grapefruit-lemon,grapefruit-lime, grenadine, grill, guarana, guava, hazelnut, honey, hot,roasted honey, ice cream cone, jalapeno, key lime, kiwi, kiwi-banana,kiwi-lemon-lime, kiwi-strawberry, kola champagne, lard type, lemon,lemon custard, lemonade, pink lemonade, lemon-lime, lime, malt, maltedmilk, mango, mango-pineapple, maple, margarita, marshmallow, meat type,condensed milk, cooked milk, mint, mirepoix, mocha, mochacinna,molasses, mushroom, sautéed mushroom, muskmelon, nectarine, neopolitan,green onion, sautéed onion, orange, orange cordial, orange creamsicle,orange creme, orange peach mango, orange strawberry banana, creamyorange, mandarin orange, orange-passion-guava, orange-pineapple, papaya,passion fruit, peach, peach-mango, peanut, roasted peanut, pear, pecandanish type, pecan praline, pepper, peppermint, pimento, pina colada,pina colada/pineapple-coconut, pineapple, pineapple-orange, pistachio,pizza, pomegranate, pork fat type, baked potato, prune, punch, citruspunch, tropical punch, cherry fruit punch, grape punch, raspberry, blackraspberry, blue raspberry, red raspberry, raspberry-blackberry,raspberry-ginger ale, raspberry-lime, roast type, root beer, rum,sangria, sarsaparilla, sassafras, sausage, sausage pizza, savory,seafood, shrimp, hickory smoke, mesquite smoke, sour, sour cream, sourcream and onion, spearmint, spicy, strawberry, strawberry margarita, jamtype strawberry, strawberry-kiwi, burnt sugar, sweet, supersweet, sweet& sour, tallow, tamarind, tangerine-lime, tangerine, tea, tequila type,toffee, triple sec, tropical fruit mix, turkey, tutti frutti, vanilla,vanilla cream, vanilla custard, french vanilla, vegetable, vermouth,vinegar, balsamic vinegar, watermelon, whiskey, wildberry, wine, yogurt,and combinations thereof.

Nonlimiting examples of cooling agents include xylitol, erythritol,dextrose, sorbitol, menthane, menthone, ketals, menthone ketals,menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides,mono menthyl glutarate, substituted cyclohexanamides, substitutedcyclohexane carboxamides, substituted ureas and sulfonamides,substituted menthanols, hydroxymethyl and hydroxymethyl derivatives ofp-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate,N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol,3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol,p-menthane-2,3-diol, p-menthane-3,8-diol,6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthylsuccinate and its alkaline earth metal salts, trimethylcyclohexanol,N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil,peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol,3-(1-menthoxy)butan-1-ol, 1-menthylacetic acid N-ethylamide,1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate,N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6nonadienamide, N,N-dimethyl menthyl succinamide, substitutedp-menthanes, substituted p-menthane-carboxamides,2-isopropanyl-5-methylcyclohexanol; menthone glycerol ketals;3-1-menthoxypropane-1,2-diol; and menthyl lactate; WS-30, WS-14,Eucalyptus extract (p-Mehtha-3,8-Diol), Menthol (its natural orsynthetic derivatives), Menthol PG carbonate, Menthol EG carbonate,Menthol glyceryl ether, N-tertbutyl-p-menthane-3-carboxamide,P-menthane-3-carboxylic acid glycerol ester, Methyl-2-isopryl-bicyclo(2.2.1), Heptane-2-carboxamide; and Menthol methyl ether, and menthylpyrrolidone carboxylate; and combinations thereof.

Nonlimiting examples of heating agents include vanillyl alcoholn-butylether, vanillyl alcohol n-propylether, vanillyl alcoholisopropylether, vanillyl alcohol isobutylether, vanillyl alcoholn-aminoether, vanillyl alcohol isoamyleather, vanillyl alcoholn-hexyleather, vanillyl alcohol methylether, vanillyl alcoholethylether, gingerol, shogaol, paradol, zingerone, capsaicin,dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin,homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol,benzyl alcohol, glycerine, and combinations thereof. capsicum oleoresin,capsaicin, piperine, gingerol, shoagol, ginger oleoresin, cinnamonoleoresin, and cassia oleoresin, black pepper oleoresin, pepperoleoresin, vanillyl alcohol n-butyl ether, vanillyl alcohol n-propylether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutylether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether,vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillylalcohol ethyl ether, gingerol, shogaol, paradol, zingerone,dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin,homodihydrocapsaicin, ethanol, iso-propyl alcohol, iso-amylalcohol,benzyl alcohol, chloroform, eugenol, cinnamon oil, cinnamic aldehyde andphosphate derivatives of same.

Nonlimiting examples of suitable mouthfeel agents include, effervescingagents such as alkali metal carbonates, alkali metal bicarbonates,alkaline earth metal carbonates, and alkaline earth metal bicarbonates;citric acid; phosphoric acid; tartaric acid; malic acid; ascorbic acid;carbon dioxide; and combinations thereof.

Nonlimiting examples of tingling agents include Jambu extract, Vanillylalkyl ethers, Vanillyl n-butyl ether, spilanthol, Echinacea extract,Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepperoleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol,shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde,eugenol, cyclic acetal of vanillin, menthol glycerin ether, unsaturatedamides, and combinations thereof.

The sweetening agent may include sugar and sugarless sweeteners andcomponents. Sugar sweeteners may include saccharide containingcomponents including but not limited to glucose, sucrose, dextrose,maltose, dextrin, dried invert sugar, fructose, levulose, galactose,corn syrup solids, and the like, alone or in combination. Sugarlesssweeteners include components with sweetening characteristics but aredevoid of the commonly known sugars. Sugarless sweeteners include suchnonlimiting examples as sugar alcohols, glycerol, sorbitol, maltitol,maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenatedstarch hydrolysates, polyglycitol syrups, polyglycitol powders,lactitol, water-soluble sweetening agents such as dihydrochalcones,monellin, steviosides, glycyrrhizin, dihydroflavenol, water-solubleartificial sweeteners such as soluble saccharin salts, dipeptide basedsweeteners, such as L-aspartic acid derived sweeteners, water-solublesweeteners derived from naturally occurring water-soluble sweeteners,protein based sweeteners such as thaumaoccous danielli (Thaumatin I andII) and talin; and the sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and itsderivatives, sucralose, N-substituted APM derivatives such as neotame,salts of acesulfame, alitame, saccharin and its salts, cyclamic acid andits salts, and combinations thereof.

Nonlimiting examples of suitable souring agents include acetic acid,adipic acid, ascorbic acid, butyric acid, citric acid, formic acid,fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid,oxalic acid, succinic acid, tartaric acid, and combinations thereof.

Nonlimiting examples of suitable bittering agents include quinine,naringin, quassia, phenyl thiocarbamide, 6-n-propylthiouracil, alum,salicin, caffeine, and combinations thereof.

The teeth whitening agent may include tooth whiteners, stain removersand anticalculus agents. Nonlimiting examples of suitable teethwhiteners include hydrolytic agents including proteolytic enzymes,abrasives such as hydrated silica, calcium carbonate, sodium bicarbonateand alumina, other active stain-removing components such assurface-active agents, such as anionic surfactants such as sodiumstearate, sodium palminate, sulfated butyl oleate, sodium oleate, saltaof fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfateand chelators such as polyphosphates, which are typically employed indentifrice compositions as tartar control ingredients. Also included aretetrasodium pyrophosphate and sodium tri-polyphosphate, sodiumtripolyphosphate, xylitol, hexametaphosphate, and an abrasive silica.

The breath freshening agent may include in addition to the flavors andcooling agents described hereinabove, a variety of compositions withodor controlling properties. These may include, without limitation,cyclodextrin and magnolia bark extract. The breath freshening agents mayfurther be encapsulated. Nonlimiting examples of breath fresheningagents include oils of spearmint, peppermint, wintergreen, sassafras,chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol,eucalyptus, cardamom, magnolia bark extract, majoram, cinnamon, lemon,lime, grapefruit, and orange; aldehydes such as cinnamic aldehyde andsalicylaldehyde; menthol; carvone; iso-garrigol; anethole; zinc citrate,zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinciodide, zinc chloride, zinc nitrate, zinc flurosilicate, zinc gluconate,zinc tartarate, zinc succinate, zinc formate, zinc chromate, zinc phenolsulfonate, zinc dithionate, zinc sulfate, silver nitrate, zincsalicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copperchlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorinedioxide, beta cyclodextrin, zeolite, silica-based materials,carbon-based materials, enzymes such as laccase, and combinationsthereof.

In an embodiment, an organoleptic component corresponds to a featurewhich is a property of the edible substrate. The edible substrate maycontain one or more flavors. The organoleptic component may be the sameflavor that is present in the edible substrate. For example, the ediblesubstrate may include an orange flavor. The organoleptic component mayalso be an orange flavor. The organoleptic component may be a similarflavor or a flavor complimentary to the flavor in the edible substrate.Alternatively, the organoleptic component may be a flavor not present inthe edible substrate.

In an embodiment, the edible substrate may be a chewing gum product. Thechewing gum product may be coated or uncoated. The chewing gum productmay further include a center-fill material. The organoleptic componentmay correspond to an ingredient in the coating, an ingredient in thechewing gum, and/or an ingredient in the center-fill material. Forexample, a chewing gum product with a center-fill material may include astrawberry flavor in the center-fill material. The organolepticcomponent may also include a strawberry flavor hereby linking theorganoleptic component to the center-fill material. In this way, theorganoleptic component corresponds to a property of the ediblesubstrate, namely the structure of the edible product (the center-fillportion).

In an embodiment, the feature is a characteristic of the edibleink-indicia and the organoleptic component corresponds thischaracteristic. Nonlimiting examples of characteristics of theink-indicia include an aspect, an attribute, a component, and/or anelement of the ink-indicia; one or more colors of the ink-indicia; ameaning conveyed by the ink-indicia (particularly when the ink-indiciais a word or text) when the ink-indicia is viewed by a person; aperception generated by the ink-indicia when viewed by a person; aconcept conveyed or communicated by the ink-indicia when viewed by aperson; and combinations thereof.

The printing device 32 may be used to form an edible product 50 as shownin FIG. 2. It is understood that the edible product 50 may correspond tothe individual confectionery piece 24 of FIG. 1. Edible product 50 mayinclude an edible substrate 52 and an edible ink-indicia 54 formed fromink composition 53 printed from printing device 32 and onto thesubstrate 52. Ink-indicia 54 may include a feature 56. Printing device32 may also dispense an organoleptic component 58 corresponding to thefeature 56 of the ink-indicia 54.

The edible substrate 52 may be any edible comestible, material, orsubstrate as previously discussed herein. Edible substrate 52 may haveplanar surfaces, non-planar surfaces, or a combination of planar andnon-planar surfaces. Edible substrate 52 may have a flat, a curved, awavy, a convex (i.e., pellet, tablet, or bean-shaped), or a concavesurface contour. The edible substrate may be coated or uncoated. In anembodiment, edible substrate 52 may be a confectionery material, such asa substantially flat stick of chewing gum as shown in FIG. 2.

The ink-indicia 54 may be any edible ink or edible ink composition asdiscussed herein. In an embodiment, the edible ink-indicia may be aninkjet-indicia. The edible ink-indicia 54 may include a feature 56. Thefeature may be a portion of the ink-indicia or all of the ink-indicia.For example, FIG. 2 shows ink-indicia 54 disposed on the surface ofedible substrate 52, ink-indicia 54 being an object, such as an apple55. The feature 56 is the shape of the ink-indicia 54, namely, the shapeof the apple 55. The ink-indicia 54 may include additional features suchas the color/colors of the object (i.e., the apple 55 may be a singlecolor or multiple colors), and/or the shading of the ink-indicia (i.e.,the apple 55 may be a full object as opposed to an outline of an apple).In an embodiment, printing device 32 may eject the ink composition todiscrete areas of edible substrate 32 as desired. For example, apple 55may be a first color and the remaining areas of edible substrate 52 maybe a second color (or no color).

The edible product 50 also includes an organoleptic component 58. Theorganoleptic component 58 may be one or more than one of anyorganoleptic component as previously discussed herein. Organolepticcomponent 58 corresponds to feature 56. In other words, the organolepticcomponent may be any sensory component that may be associated with, orcoordinated with feature 56. In particular, organoleptic component 58may be any sensory-perceived component that typically accompanies, isassociated with, complements, emphasizes, accentuates, highlights,matches, relates to, is in accord with, links with, or is connected tofeature 56. In an embodiment, printing device 32 prints or otherwisejets organoleptic component 58 onto edible substrate 52. In a furtherembodiment, organoleptic component 58 may be disposed directly onink-indicia 54 and/or feature 56. In yet a further embodiment, theorganoleptic component 58 may be a component or an element of the edibleink 53 dispensed from printing device 32 and used to form ink-indicia54. In yet another embodiment, printing device 32 may dispenseorganoleptic component 58 to discrete portions of edible substrate 52(i.e., onto apple 55) or onto the entire surface of edible substrate 52.

In an embodiment, organoleptic component 58 may be a flavoring agentsuch as an apple flavor, for example. Organoleptic component 58 may alsoinclude a souring agent, included with or distinct from the flavoringagent, that when placed in contact with a person's mouth delivers a sourtaste or sour apple taste to the consumer. Edible product 50advantageously provides a visually appealing product and a multi-sensoryconsumption experience, enjoyable to the consumer. Thus, theorganoleptic component 58 (as either an apple flavor and/or a souringagent) corresponds to the feature 56 (the shape of an apple) of theink-indicia 54, which as an object.

FIG. 3 shows printing device 32 being used to form edible product 60.The edible product 60 may correspond to the individual confectionerypiece 24 of FIG. 1. Edible product 60 includes edible substrate 62 suchas a chewy or soft candy with ink composition 63 dispensed from printingdevice 32 forming edible ink-indicia 64, the ink-indicia 64 being anobject. The ink-indicia 64 has feature 66, namely the shape of a lemon.In this embodiment, edible substrate 62 may include a flavoring agentsuch as a lemon flavor, for example. Organoleptic component 68 mayinclude a souring agent, such as citric acid dispensed from printingdevice 32 in either liquid or particulate form. Organoleptic component68 may deliver a sour taste in conjunction with the lemon flavor whenedible product 60 is placed in the mouth of a consumer. In a furtherembodiment, organoleptic component 68 may have a particulate or granulartexture or rough mouthfeel when disposed upon the surface of ediblesubstrate 62. This may occur as the organoleptic component may bedispensed as a solid particulate or dispensed as a liquid that may drywith a granular texture. As organoleptic component 68 is disposed on thesurface of edible substrate 62, organoleptic component 68 may deliver aninstant and up-front sour sensation accentuated with a grainy mouthfeelof the souring agent to a person when consuming edible product 60. Thismay occur when the portion of edible substrate 62 having ink-indicia 64comes into contact with the consumer's tongue. Thus, the consumer mayassociate the grainy mouthfeel of the particulate souring agent with theintense and instantaneous sour taste of the organoleptic component. Inthis way, the organoleptic component (the souring agent) corresponds toa feature of the ink-indicia (the perception that the lemon-shapedink-indicia will have a sour taste). Ink-indicia 64, feature 66, andorganoleptic component 68 may thereby heighten consumer interest inproduct 60 by delivering an edible product with a visually attractiveink-indicia in conjunction with a corresponding sensory experienceadding to the excitement of consuming the edible product.

In an embodiment, printing device 32 may be used to form edible product70 as shown in FIG. 4. The edible product 70 may correspond to theindividual confectionery piece 24 of FIG. 1. Printing device 32dispenses, sprays, or jets ink component 73 onto edible substrate 72 toform ink-indicia 74. In this embodiment, the ink-indicia is anadvertising indicia with multiple features 76 a, 76 b. Advertisingindicia 74 includes a text feature 76 a as indicated by the termDOUBLEMINT. Advertising indicia 74 also includes feature 76 b, afanciful shape or logo, namely the two-headed arrow. Also dispensed fromprinting device 32 is organoleptic component 78 that may correspond toor be associated with one of or both features 76 a or 76 b. Organolepticcomponent 78 may be disposed on ink-indicia 74, feature 76 a or feature76 b. Alternatively, organoleptic component 78 may be disposed on otherportions of edible substrate 72.

In an embodiment, edible substrate 72 may be a stick of chewing gum. Thechewing gum may include flavorants and sweeteners as are commonly knownin the art. In an embodiment, organoleptic component 78 may be one ormore cooling agents as previously disclosed and may be a component ofink 73 or may be a distinct, stand-alone component dispersed separatelyfrom the ink component from printing device 32. Nonlimiting examples ofsuitable cooling agents include menthol, p-mentha-3,8-diol,1-isopulegol, menthone ketals, menthyl lactate, monomenthol succinate,menthyl pyrrolidone carboxylate, 3-1-menthoxypropane-1,2-diol (TakasagoCooling Agent, TCA), N-ethyl-p-menthane-3-carboxamide (WS-3),2-isopropyl-N, 2,3-trimethylbutyramide (WS-23), other cyclic and acycliccarboxamides and 3,3,5-trimethylcyclohexanol, other like cooling agents,or mixtures thereof. In an embodiment, the organoleptic component 78,may be disposed on feature 76 a, such as on the term “DOUBLEMINT,” oralternatively, organoleptic component 78 may be disposed on the term“MINT.” In another embodiment, organoleptic component 78 may be disposedon one or both of the arrow head portions of feature 76 b. Thus,organoleptic component 78, the cooling agent, corresponds to andaccentuates the feature of the ink-indicia text “DOUBLEMINT,”—thefeature being the perception that the term “DOUBLEMINT” will provide acool taste sensation (particularly with the provision of aninstantaneous wave or burst of cooling agent when edible product 70 isplaced in a consumer's mouth).

In yet a further embodiment, edible product 70 may include twoorganoleptic components—a cooling agent and one or more mint flavoringagents, for example—present anywhere on edible substrate 72 aspreviously discussed. Two or “double” organoleptic components jettedonto the surface of edible substrate 72 highlight, augment, andcorrespond to features 76 a and 76 b of ink-indicia 74 and to a meaningof the word “DOUBLEMINT” (i.e., two mint flavors and/or two coolsensations). This advantageously increases the consumer's enjoyment whenconsuming edible product 70. Thus, organoleptic component 78 correspondsto feature 76 a, 76 b by accentuating, amplifying and highlighting acharacteristic or property of the feature (i.e., a meaning of the word“mint” as “cool”) and by playing on and corresponding to a meaning ofthe term depicted by ink-indicia 74 (i.e., provision of two minty/coolorganoleptic components corresponding to a meaning of the term“DOUIBLEMINT” as two mint flavors or two cool taste sensations).

In an embodiment, printing device 32 may include a dosing controller 71as shown in FIG. 4. Dosing controller 71 may be in operativecommunication with printing device 32 to deliver a precise amount oforganoleptic component to edible substrate 72. Dosing controller 71 maybe a component of printing device 32 or a stand-alone unit. The skilledartisan will appreciate that with the provision of the organolepticcomponent concentration and provision of the jetted droplet volumedispersed from printing device 34, dosing controller 71 may beconfigured to deliver a precise amount of organoleptic component to thesubstrate. Thus, dosing controller 71 may be any data processor, flowregulator, flow rate sensor, timing device, or any combination thereofthat may be configured with printing device 32 capable of controllingthe number of jetted droplets of organoleptic component delivered toedible substrate 72. The organoleptic component may be a component ofink composition 73. Alternatively, the organoleptic component may bedispersed or dissolved in a carrier that does not include the inkcomposition. This carrier may be contained in a separate or dedicatedreservoir and may be ejected either simultaneously with ink composition73 or independently from ink composition 73

In a further embodiment, dosing controller 71 may be used to dispense aprecise amount of organoleptic component 78 onto edible substrate 72. Asused herein “precision dose” or “precision dosing” is a quantity of acomponent (or the delivery of a quantity) that is within 0.01% of apredetermined quantity of the component. For example, when it ispredetermined to add 1.0 g of a flavoring agent to the edible substrate,a precision dose would be from about 0.9999 g to about 1.0001 g of theflavoring agent. The edible product 70 may include a precision dose ofink composition 73, together or separate from organoleptic component 78,or a combination thereof.

In an embodiment, dosing controller 71 may be used to deliver a quantityof organoleptic component to within about 0.01% of a predeterminedvalue. In a further embodiment, dosing controller 71 may be used todeliver an amount of organoleptic component not to exceed apredetermined value. This may be advantageous for the addition oforganoleptic components with high efficacy or regulated organolepticcomponents which excess amounts are not permitted.

In a further embodiment, dosing controller 71 may include a weightdetector 75. Weight detector 75, such as a scale for example, may be inoperative communication with dosing controller 71 to detect the weightof edible substrate 72. Dosing controller 71 may dispense a quantity oforganoleptic component droplets until a predetermined or thresholdweight value is detected by weight detector 75. Upon detection of thispredetermined weight value, dosing controller 71 may send a signal toprinting device 32 to cease ejection of the organoleptic component.

In a further embodiment, weight detector 75 may be used to provide aninitial weight of edible substrate 72. With a weight value of the ediblesubstrate, dosing controller 71 may determine how many droplets need bedispensed in order to provide the edible substrate with a predeterminedweight percentage of organoleptic component. In an embodiment, weightdetector 75 may be used to weigh each edible substrate 72 before theaddition of the organoleptic component. Based on the weight of ediblesubstrate 72, dosing controller 71 may selectively dispense a precisenumber of droplets to provide each individual edible product 70 with2.0% by weight of an organoleptic component, such as a cooling agent,for example. In an embodiment, dosing controller 71 may be used todeliver a quantity of organoleptic component within 0.01% of apredetermined value. Consequently, dosing controller 71 and weightdetector 75 may be used to tailor the amount of dispensed inkcomposition or organoleptic component based on the individual weight ofeach edible substrate. Thus, a plurality of edible products may beformed, with each edible product having the same or nearly the sameweight percentage of organoleptic component in each piece.

Utilization of dosing controller 71 is advantageous for the delivery oforganoleptic components with high efficacy such as high intensitysweetening agents, flavoring agents, cooling agents, or active agentsfor example. Dosing controller 71 may also be used to precisely dose anactive agent onto the surface of edible substrate 72. The active agentmay be a medicament, a pharmaceutical, a drug, a medication, or anycompound designed to be taken by a human as a medication to combat anillness or disease or to promote general health. The active agent may bea component of either the ink composition or the organolepticcomposition. Consequently, the active agent may be a component of theink-indicia and/or be disposed on or contact a feature of theink-indicia. Alternatively, the printing device may dispense or ejectthe active agent as a discrete ingredient onto the edible substrate.Nonlimiting examples of suitable medicaments may include any drug,vitamin, stimulant or other chemical or compound which is used forhealth related purposes. In an embodiment, the active agent may be abeneficial bacteria such as a probiotic including such nonlimitingexamples as lactobacillus, Escherichia, enterococcus, streptococcus,bifidobacterium, and sacharomyces. In a further embodiment, the activeagent may be a plaque reducing agent.

In an embodiment, printing device 32, dosing controller 71, and/orweight detector 75 may be used to precisely dispense a microdose of anorganoleptic component and/or an active agent onto edible substrate 72.As used herein, “microdose” is an ingredient, component, or agent havinga mass from about 0.01 mg to about 1 g, or any value therebetween. Anonlimiting example of a microdose is a component having a mass fromabout 0.1 mg to about 100 mg (with or without a carrier). In anembodiment, printing device 32, dosing controller 71, and/or weightdetector 75 may dispense any desired amount of an organoleptic component(such as a cooling agent, for example), in the range of 0.5 mg-3.0 mg.In a further embodiment, a 22 mg microdose of a plaque reducing agentmay be dispensed onto edible substrate 72.

In an embodiment, printing device 32 may be used to form edible product80 as shown in FIG. 5. Printing device 32 dispenses, ejects or jets inkcomponent 83 onto edible substrate 82 to form ink-indicia 84. Ediblesubstrate may be a soft candy or chewing gum. In this embodiment, theink-indicia 84 may be a slogan. In an embodiment, ink-indicia 84 mayinclude multiple features as each letter and/or word may be consideredan individual feature as the size, font, layout and design of eachletter/word may be varied as desired. Each letter or word may be printedwith single or multiple colors that may be the same or different thanthe color(s) used to print the other letters or words. For example, theterms “Gotta Have” may be a first color or a first multiple color setand the term “Sweet?” may be a second color or a second multiple colorset.

In an embodiment, the edible product 80 includes a feature 86. Thefeature 86 is a perception, a meaning, and/or an expectation conveyed bythe slogan 84 when a person views or reads “Gotta Have Sweet?” In otherwords, the feature 86 is the expectation conveyed to a person by way ofthe slogan 84 that the edible product 80 has or will have a sweet tastewhen consumed. An organoleptic component 88 may be jetted or dispensedfrom the printing device 32 onto any portion or discrete portions ofedible product 80.

The organoleptic component 88 may be a sweetening agent. The sweeteningagent may contain sugar, may be sugar-free, and/or may be ahigh-intensity sweetener. The sweetening agent may be any sweeteningagent as previously discussed herein. Further nonlimiting examples ofsuitable sugar sweetening agents include saccharide-containingcomponents such as sucrose, dextrose, maltose, dextrin, dried invertsugar, fructose, levulose, galactose, corn syrup, corn syrup solids, andthe like, alone or in combination, as are commonly known in the art.Further nonlimiting examples of sugar-free sweeteners may includesucralose, aspartame, salts of acesulfame, alitame, saccharin and itssalts, neotame, cyclamic acid and its salts, glycyrrhizin,dihydrochalcones, thaumatin, monellin, and the like, alone or incombination.

In an embodiment, the organoleptic component 88 (the sweetening agent)may be disposed on or contact the term “Sweet” or “Sweet?” on thesurface of edible substrate 82. Organoleptic component 88 mayadvantageously provide an initial or up-front burst of sweetness whenedible product 80 is placed in a consumer's mouth thereby bringing moreenjoyment and excitement to the consumption of edible product 80.Organoleptic component 88 (the sweetening agent) thereby connects,links, correlates, and/or associates the feature 86 (the expectationconveyed by slogan 84 of a sweet taste) conveyed by the edibleink-indicia, namely slogan 84 (“Gotta Have Sweet?”), when the edibleproduct 80 is viewed by a person. In this way, the organolepticcomponent 88 (the sweetening agent) corresponds to the feature 86 (theexpectation of a sweet taste) of the edible ink-indicia, slogan 84(“Gotta Have Sweet?”).

In an embodiment, printing device 32 may be placed in operativecommunication with a controller 100 to form edible product 90 having ahigh resolution image as shown in FIG. 6. Controller 100 may be anyelectronic data processing device and/or electronic data storage mediasuch as a workstation, a personal computer, a laptop computer, apersonal data assistant, or any other processing device alone or inconjunction with an electronic memory device, such as an electronicimage storage device such as a computer, for example. Controller 100 maycontain suitable hardware, software and/or logic to convert a storedelectronic image into a series of commands in order to direct printingdevice 32 to selectively dispense or jet ink composition(s) onto thesurface of edible product 90 to replicate or duplicate the electronicimage on the surface of the edible substrate.

In an embodiment, a high resolution image stored in controller 100operatively connected to printing device 32 may be used to apply a highresolution image onto edible substrate 90 as shown in FIG. 6. Controller100 directs printing device 32 to selectively jet ink component 93 ontoedible substrate 92 to form an ink-indicia 94 that may be a highresolution image. In an embodiment, edible substrate 92 may be a stickof chewing gum. Ink component 93 may be one or more inks. The highresolution image may or may not be multicolored. Ink-indicia may 94 mayinclude feature 96 that may be portions of or the entirety of highresolution image such as a landscape scene or a mountain range. Forexample, ink-indicia 94 may include feature 96 a, a portion of the highresolution image, namely, the mountain top, or a snow-capped mountaintop. Ink-indicia 94 may further include feature 96 b, the mountain slopeor mountain base that may be a different color or colors than mountaintop feature 96 a.

Printing device 32 may dispense one or more organoleptic components 98to correspond with each feature. For example, the printing device may beused to dispense organoleptic component 98 a that is associated withmountain top feature 96 a. In an embodiment, organoleptic component 98 amay be a cooling agent or a teeth whitening agent corresponding to thefeature 96 a of a snow-covered, cold, mountain-top. In a furtherembodiment, mountaintop feature 96 a may be white in color or otherwisedepict a snow-capped mountain top. In a further embodiment, theorganoleptic component 98 a may be a tingling agent corresponding to theperception that the feature 96 a is the peak or tip of the mountaintopand is thereby pointed, sharp, and/or tingly.

Organoleptic component 98 a may be dispensed anywhere on ediblesubstrate 92. In yet a further embodiment, organoleptic component 98 amay be selectively dispensed or jetted directly onto mountain topfeature 98 a. In this way, organoleptic component 98 a advantageouslyhighlights the mountain top feature 96 a of ink-indicia 94. For example,organoleptic component 98 a as a cooling agent highlights the visualperception that the mountain-top is snow-capped and cold. Organolepticcomponent 98 a as a tingling agent emphasizes and corresponds to themelting of snow on a mountain top.

In an embodiment, organoleptic component 98 b may be selectivelydispensed on feature 96 b. Organoleptic component 98 b may be asubstance that may correspond to or may be further associated withmountains, the outdoors, or a rustic, organic, or nature-esquelifestyle. For example, organoleptic component 98 b may be a breathfreshening agent or a teeth whitening agent, or a combination thereof.Organoleptic component 98 b thereby further emphasizes conceptionscommunicated to a consumer when viewing the edible ink-indicia, mountainrange 94, namely, a clean, good-smelling, good-feeling, outdoors auraand active, lively lifestyle. Thus, the organoleptic components 98 a and98 b correspond to, accentuate, and highlight the features 96, 96 a, and96 b of the edible ink-indicia (image 94 of a mountain range) to conveyto a person viewing the edible product 90 feelings of well-being,increased energy, increased motivation, increased self-assurance whenedible product 90 is consumed by a person.

In an embodiment, the edible substrate 92 may include a property whichis a feature of the edible product 90. The property may be a surfacetexture such as a surface embossment as shown in FIG. 6A. The surfaceembossment, may be any indentation, protrusion, etching, or similarstructure on the surface of edible substrate 92. In an embodiment, thesurface embossment may be protrusions 96 c. Protrusions 96 c may beformed during the chewing gum production process. For example,protrusions 96 c may be imprinted upon the surface of edible substrate92 during the sizing or sheeting process as is commonly known in theart. Protrusions 96 c may be the sole feature of the edible product 90.Alternatively, the protrusions 96 c may be linked, correspond to,connected to, related to, or emphasize the edible ink-indicia, image 94of the mountain range. Thus, features of the edible substrate 92 may bepresent in conjunction with (and correspond to) other features, such asfeatures 96 a and/or 96 b of the edible ink-indicia as shown in FIG. 6.

In an embodiment, feature 96 c may be protrusions in registration withor otherwise associated with the edible ink-indicia, image 94.Protrusions 96 c may be the material of edible substrate 92.Alternatively, protrusions 96 c may be an additional edible material. Inother words, the edible ink-indicia, image 94, may be printed upon thefeature, protrusions 96 c, to provide an edible product with a highresolution image of a landscape with three-dimensional features. Theorganoleptic components 98 a, 98 b may correspond to the features 96 a,96 b and/or 96 c. Organoleptic component 98 a (a cooling agent) may bedispensed on the tops of protrusions 96 c to accentuate a cold,snow-covered mountaintop. The slope and tops of the protrusions 96 c maycorrespond to the mountain slopes of feature 96 b and mountain tops offeature 96 a of the mountain image 94 of edible ink-indicia.Organoleptic components 98 a and 98 b may be added to the image 94having features 96 a, 96 b as previously discussed. The protrusions 96 cfurther accentuate mountain top feature 96 a and mountain slope feature96 b. Organoleptic component 98 a corresponds to the structural featureprovided by protrusions 96 c. Organoleptic component 98 b furthercorresponds to the structural feature of the protrusions 98 c. Thefeature of the edible substrate 92, namely protrusions 96 c, may therebyprovide a three-dimensional property to edible product 90. Edibleproduct 90 advantageously provides the appearance of one or moremountains rising from the surface of edible substrate 92 withcorresponding organoleptic components and ink-indicia. Protrusions 96 cheightens consumer interest for edible product 90 and provides anadditional mouthfeel sensory experience when edible product 90 isconsumed.

In an embodiment, controller 100 and printing device 32 may be used toapply a high resolution image onto edible substrate 110 as shown in FIG.7. Printing device may eject or dispense one or more ink compositions113 onto edible substrate 112 to print a high resolution ink-indicia114, that may be an advertising indicia. In an embodiment, ink-indicia114 may cover the entire area of the exposed surface of edible substrate112. Advertising indicia 114 may be printed in both sides of ediblesubstrate 110, fully covering the edible substrate. Advertising indicia114 may have a high resolution, such as photographic image resolution,for example. In an embodiment, advertising indicia 114 may have aresolution of about 100 dpi or about 360 dpi or greater.

Advertising indicia 114 may have one or more features. For example,advertising indicia 114 in FIG. 7 includes feature 116 a, the term“JUICY FRUIT,” text in a decorative font, and a symbol, a double-headedfanciful arrow 116 b. Edible product 110 may or may not include asurface-applied organoleptic component. In an embodiment, anorganoleptic component 118 corresponding to one or both features 116 a,116 b may be dispensed from printing device 32 onto the surface ofedible substrate 112. For example, organoleptic component 118 may be afruit flavoring agent to emphasize the term “JUICY FRUIT” or “FRUIT.”Organoleptic component 118 may be dispersed anywhere on edible substrate112, or selectively dispersed on feature 116 a, for example.

In an embodiment, edible product 110 may be placed in a transparent,translucent, or otherwise see-through wrapper 120 as shown in FIG. 8. Ina further embodiment, edible product 110 may be a stick of chewing gum.Wrapper 120 permits ink-indicia 114 to be viewed or otherwise seenthrough wrapper 120. In an embodiment, the resolution of ink-indicia 114is high enough to replicate or mimic the advertising indicia disposed onconventional opaque packaging substrates such as paper, plastic, foil,or packaging. Wrapper 120 may be made of any suitable transparentwrapping material such as a polymeric material, for example. Edibleproduct 110 and wrapper 120 may replace conventional wrapping systemsthat conceal the product from view until the wrapper is opened.

In a further embodiment, edible product 110 may be packaged intransparent package 122 with other products 110 as shown in FIG. 9.Package 122 may also be made of a transparent material permitting highresolution ink-indicia 114 to be seen through package 122. Eachindividual edible product 110 disposed in package 122 may or may not beindividually wrapped in wrapper 120. Package 122 may include a tab 124permitting access to the contents of the package. Edible product 110with wrapper 120 and/or package 122 may advantageously eliminate theneed for costly printed wrapping and packaging because of the visibilityof advertising indicia 114 therethrough. Wrapper 120 and/or package 122may thereby replace conventional opaque wrappers. Edible product 110with wrapper 120 and/or package 122 may also increase consumer attentionto edible product 110 because of the presence of the high resolutionadvertising indicia 114 directly on edible substrate 112 in conjunctionwith the absence of conventional packaging and wrapping. Thus, edibleproduct 110 with high resolution advertising indicia 114 with or withoutwrapper 120 or packaging 122, may be utilized to pique consumer interestin the edible product and consequently increase sales of edible product110. The edible product may include additional features and embodimentsas disclosed in U.S. patent application Ser. No. ______ filed on ______(Attorney Docket No. 112703-1556) the entire content of which isincorporated by reference herein.

In an embodiment, printing device 32 (either alone or in conjunctionwith controller 100) may be used to prepare an edible product 130 asshown in FIG. 10. The edible product may be coated or uncoated. In anembodiment, the edible product 130 includes coated edible substrate 132.The coating of edible substrate 132 may be a hard coating or a softcoating, the coating containing sugar or being sugar-free. The coatingmay be formed by way of pan coating. Pan coating entails applyingsuccessive layers of syrup to a center material, such as a confectioneryor chewing gum material, and rotating and drying the material in arotating pan. The coating may also be a wax or other hydrophobicmaterial or protective material alone or in combination with the pancoating as is commonly known in the art. In an embodiment, coated ediblesubstrate 132 may be a coated chewing gum pellet.

The printing device 32 may eject an ink component 133 onto the surfaceof coated edible substrate 132 to form ink-indicia 134. Ink component133 may include ingredients such as adhesion enhancers, wax and/or othercomponents to promote adhesion to the surface of coated edible substrate132. In an embodiment, printing device 32 selectively jets ink component133 onto discrete areas of coated edible substrate 132 to formink-indicia 134 having a feature 136 of a random pattern and/or one ormore colors. An organoleptic component 138, which may or may not be aningredient of ink component 133, may be dispensed by printing device 32onto the surface of coated edible substrate 132. The organolepticcomponent 138 may also include ingredients such as adhesion enhancers,wax, and/or other components to promote and ensure adhesion of theorganoleptic component to the surface of coated edible substrate 132. Inan embodiment, organoleptic component 138 may be disposed on orotherwise contact ink-indicia 134. Organoleptic component may correspondto, or otherwise accentuate, enhance or highlight the feature 136 of theink-indicia 134. For example, the feature 136 may be a random pattern ofa cool color such as blue and organoleptic component 138 may be acooling agent. The cooling aspect of the organoleptic component 138thereby corresponds to the color feature of the ink-indicia.Alternatively, the feature 136 of the ink-indicia 134 may be a hotcolor, such as red, and organoleptic component 138 may be a heatingagent or a hot, or spicy flavoring agent such as cinnamon which linksand corresponds to the hot color.

In an embodiment, the coated edible substrate 132 may have a first sideand a second side, the first and second sides opposing each other. Theprinter 32 may print respective first and second edible ink-indicia onboth the first and second sides of the edible substrate 132. In anembodiment, the controller 100 may contain suitable logic to register orotherwise connect the first edible ink-indicia on the first side withthe second edible ink-indicia on the second side. The first edibleink-indicia contacts the second edible ink-indicia at the edges of theedible substrate. In other words, the edible substrate may contain anedible ink-indicia which extends from the first side to the second sideor vice versa. This provides the edible product 130 with a seamless,uninterrupted edible ink-indicia 134 on the first and second sides ofthe edible substrate.

For example, the edible ink-indicia 134 with the feature 136 (the randompattern) may extend from the first surface to the edges of the ediblesubstrate 132 and continue, uninterrupted, around onto the second sideof the coated edible substrate 132. At the edges of the coated ediblesubstrate 132, the edges of the random pattern on the first side contactand continue the random pattern on the second side. Thus, the edibleink-indicia 134 on the first side of the edible substrate is inregistration with the edible ink-indicia on the second side of theedible substrate. The controller 100 may direct the printing device 32to print the ink component 133 in order to ensure contact between theedible ink-indicia 134 on the first and second sides at the ediblesubstrate edges so as to form a seamless ink-indicia 134 around theexterior of the coated edible substrate 132.

In an embodiment, printing device 32 may be used to prepare an edibleproduct 140 in packaging 141 that includes a plurality of coated ediblesubstrates 142 a, 142 b, and 142 c each having respective ink-indicia144 a, 144 b, 144 c, respective features 146 a, 146 b, 146 c (colorsand/or random patterns) and respective organoleptic components 148 a,148 b, 148 c disposed on the coating surface as shown in FIG. 11. Forexample, coated edible substrate 142 a may include a blue ink-indicia144 a with random pattern feature 146 a and organoleptic component 148 acorresponding to the blue color, such as a blueberry flavoring agent.Coated edible substrate 142 b may include an orange ink-indicia 144 bwith random pattern feature 146 b and an organoleptic component 148 bcorresponding to an orange color such as an orange flavor. Coated ediblesubstrate 142 c may include a green color ink-indicia 144 c with randompattern feature 146 c and an organoleptic component 148 c correspondingto green such as a lime flavoring agent. One of ordinary skill in theart will appreciate the number of combinations between ink-indicia,features and organoleptic components for the individual edible pieces islimited only by one's imagination.

Packaging 141 may be made of a transparent or translucent materialpermitting the individual coated edible substrates within packaging 141to be viewed or otherwise to be visible from the packaging exterior. Afurther feature of edible product 140 is the provision of multipleindividual pieces, with each piece having an ink-indicia with one ormore different features. For example, ink-indicia 144 a may have feature146 a (a first color, and/or a first random pattern) and a firstorganoleptic component 148 a corresponding to the feature 146 a (bluecolor and blueberry flavoring agent); ink-indicia 144 b may have afeature 146 b (a second color and/or a second random pattern) and asecond organoleptic component corresponding to the feature 146 b (awhite color corresponding to a cooling agent); and ink-indicia 144 c mayhave a feature 146 c (a third color and/or a third random pattern) and athird organoleptic component 148 c corresponding to the feature 146 c (ared color corresponding to a heating agent). The random patterns,colors, flavors and combinations in which the individual coated ediblesubstrates may be consumed advantageously heightens consumer interest inedible product 140 and increases sales thereof.

In an embodiment, printing device 32 may be used to form edible product150 as shown in FIG. 12. Edible product 150 may include coated ediblesubstrate 152 upon which printing device 32 may selectively dispensefirst ink component 153 a and second ink component 153 b to formmulticolor ink-indicia 154. Ink-indicia 154 may include a feature 156that is a multicolored random pattern. Controller 100 may be used tocooperatively and selectively jet ink components 153 a and 153 b so asto cover substantially the entire surface of the coating. In anembodiment, feature 156 may be a random pattern of first ink composition153 a and a random pattern of second ink composition 153 b, the inkcompositions cooperatively ejected or in registration with each other soas not to contact the same portion of the coating surface.Alternatively, controller 100 and printing device 32 may jet inkcompositions 153 a, 153 b in an overlapping manner at discrete portionsthe coated surface to create select regions of a third color on thesurface of coated edible substrate 152.

A first organoleptic component 158 a may be selectively dispensed byprinting device 32 onto regions where first ink composition 153 a ispresent. A second organoleptic component 158 b may be selectivelydispensed upon second ink composition 153 b regions in a similar manner.In an embodiment, first organoleptic component 158 a may be aningredient of ink composition 153 a and second organoleptic component158 b may be an ingredient of second ink composition 153 b. Accordingly,each organoleptic component may be simultaneously dispensed along withits respective ink component.

In an embodiment, each organoleptic component corresponds to orotherwise accentuates the ink composition or feature with which it isassociated. For example, first ink composition 133 a may be a yellowcolor and first organoleptic component 138 a may be a flavoring agentcorresponding to yellow, such as a lemon flavoring agent, for example.Second ink composition 133 b may be a clean color, such as white colorand second organoleptic component 138 b may have a clean or cleaningproperty such as a breath freshening agent or a teeth whitening agent toaccentuate the clean color. Edible product 150 provides a multiplecolored coated edible product having a distinct surface characteristicand appearance. The multiple colored ink-indicia with random patternfeature and a plurality of organoleptic components all disposed on thecoated surface advantageously provides an attractive comestible productto consumers.

In an embodiment, an apparatus 200 for preparing an edible substratewith a three-dimensional object is provided as shown in FIG. 13.Apparatus 200 includes a dispensing device 202 and a base 204. Base 204supports a substrate 206 below dispensing device 202. Substrate 206 maybe any edible substrate as previously discussed herein. Dispensingdevice 202 dispenses an edible material 208 onto substrate 206 in alayer by layer or an incremental manner to form or build athree-dimensional object on the surface of substrate 206.

Edible material 208 may be any edible material or substance aspreviously discussed herein. It is understood that edible material 208is flowable or otherwise placed in a fluid or flowable state whendispensed from dispensing device 202. In an embodiment, a hopper 210 maybe placed in fluid communication with dispensing device 202 by way ofconduit 214. Hopper 210 with receptacles 212 may be used to containedible materials that are solid or non-flowable at ambient conditions.Heating elements 216 may be used to heat materials held within hopper210 to maintain these materials in a flowable state. Conduit 214 may bea multiple channel conduit to deliver a plurality of flowable ediblematerials to dispensing device 202. A flow regulator such as a pump 218for example, may be operatively connected with hopper 210 and/or conduit214 to deliver flowable edible material to dispensing device 202.

Dispensing device 202 may be supported by support system 220 to movedispensing device 202 in a horizontal (crosswise) manner as indicated byarrows G and H respectively. Support system 220 may also move dispensingdevice in a vertical (up and down) manner. Support system 220 enablesdispensing device 202 to be movable with respect to base 204 andsubstrate 206. Alternatively, dispensing device 202 may be stationaryand base 204 may be movable to move substrate 206 with respect todispensing device 202.

In an embodiment, dispensing device 202 may be a non-contact printingdevice such as any ink jet printing device as described herein. In afurther embodiment, dispensing device 202 may be substantially similarto ink jet printing device 32. Dispensing device 202 may be adapted tojet or eject edible ink compositions as well as other edible materials.Reservoirs 222 may contain edible ink or may be adapted to contain anyother flowable edible material as discussed herein. Dispensing device202 may be further adapted to receive and subsequently jet or ejectflowable edible material transported through conduit 214. In anembodiment, dispensing device 202 may eject a single fluid containing aplurality of edible materials. Alternatively, dispensing device 202 mayinclude nozzles dedicated to dispense different flowable ediblematerials. For example, dispensing device 202 may include first nozzlesdedicated to the ejection of ink compositions and second nozzlesdedicated to the ejection of other fluid edible materials. Dispensingdevice 202 may dispense one or more different types of edible materialseither simultaneously or sequentially.

In an embodiment, a controller 224 may be in operative communicationwith dispensing device 202. Controller 224 may be any data processingdevice, such as a computer, that may generate three-dimensionalcoordinate data of an object, convert this data into commands, anddeliver these commands to support system 220 and dispensing device 202in order to form the three-dimensional object. Responsive to commandsgenerated by controller 224, support system 220 may move dispensingdevice 202 to pass over substrate 206 and sequentially dispense layersof flowable edible material 208 to build or form a three-dimensional(3-D) object 226 on substrate 206. The three-dimensional object may beany shape, size, design, or symbol as desired. Object 226 may includeany feature and corresponding organoleptic component or color(s) aspreviously discussed herein. The presence of 3-D object 226 on ediblesubstrate 206 advantageously piques consumer interest in the edibleproduct and promotes or otherwise contributes to the increase of salesof the edible product.

FIG. 13A shows an initial phase of the 3-D object formation. In theinitial phase, dispensing device 202 passes over substrate 206 anddispenses a first layer of flowable edible material 208 to form a baseportion or base layer 208 a of object 226. In other words, the initialpass places flowable edible material 208 in direct contact with thesurface of substrate 206. Once flowable edible material 208 contactssubstrate 206, it may dry and/or cool to a non-flowable phase or stateand become a non-flowable edible material.

In an embodiment, object 226 may be a 3-D advertising indicia 228 builtupon edible substrate 206 which may be a stick of chewing gum as shownin FIGS. 13A-13C. In an embodiment, flowable edible material 208 may beany confectionery material or chewing gum component having anon-flowable or solid state at ambient conditions or be dispersed ordissolved in a solution that may dry, at ambient, to a non-flowable orsolid state. Nonlimiting examples of suitable edible materials includeany confectionery material that may be placed in a fluid or flowablestate as described herein. Further suitable materials for the ediblematerial include elastomers; resin tackifiers; waxes; fats; mineralfillers; polysaccharides; gelatin; sugars; softeners such as glycerin,lecithin; hydrocolloids such as gum arabic, guar gum, cyclodextrin,celluloses, carrageenan, and agar; starch; and pectins. In addition,edible material 208 may be any ink component and/or organolepticcomponent as previously described herein. Dispensing device 202 maydispense ink, organoleptic components, from respective dedicated nozzlesor jets. Alternatively, a single dispensable fluid may be preparedcontaining a plurality of desired edible materials. This single fluidmay then be selectively dispersed from the dispensing device to formobject 226.

During a middle phase of object formation, dispensing device 202 mayapply middle layer of edible material 208 b onto substrate 206 as shownin FIG. 13B. It is understood that layer 208 b may a single layer or aplurality of layers. During the middle phase, dispensing device jetsadditional edible material 208 onto layer 208 a to form additionalmiddle layer or layers 208 b on object 226. Layer 208 b builds-up orincreases the height of object 226. In an embodiment, application oflayer 208 b further defines the size and shape of advertising indicia228. For example, with middle layer 208 b, voids in the application ofedible material are visible. As can be seen from FIG. 13B, the voidscorrespond to the text DOUBLEMINT in advertising indicia 228.

During a final phase of object formation, dispensing device 202 mayapply a top layer 208 c onto layer 208. It is understood that top layer208 c may include one or more individual layers of edible material 208.Top layer 208 c may complete formation of 3-D object 226. Multiplelayers 208 a, 208 b, and 208 c thereby form a multiple layered structurewhich correspondingly forms 3-D object 226. In an embodiment,application of top layer 208 c onto discrete areas of middle layer 208 bcompletes the formation of the text voids and further completes theshape and size of advertising indicia 228. One of ordinary skill in theart will realize that base layer 208 a and/or middle layer 208 b mayalso be the top layer at certain portions of object 226 where a middlelayer and/or a top layer are not applied as desired. 3-D object 226 maybe formed on a single surface of edible substrate 206 or on each of theopposing surfaces of substrate 206.

In a further embodiment, the amount of edible material 208 applied toform layers 208 a, 208 b, 208 c may vary at different areas of object226 as desired. In an embodiment, the layer heights may be adjusted toform 3-D advertising indicia 228 a height I greater at arrowhead ends230, 232 than a height J in a middle portion 234 of the advertisingindicia as shown in FIG. 13C. The composition of edible material 208 maybe varied to form a 3-D object having any color, ingredient, texture,and/or flavor, as desired. In a further embodiment dispensing device 202may be used to add layer(s) of edible material to any type of embossment(e.g., protrusion, indentation) present on the substrate. In anembodiment, edible material 208 may be added to an indentation presenton edible substrate 206. The edible material may coat the indentation.Thus, the 3-D object may be considered the coating of the indentation.

In an embodiment, edible product 240 may include edible substrate 242and 3-D object 244 disposed thereon. Object 244 may be a 3-Drepresentation of an image such as a landscape or mountain range asshown in FIGS. 14A and 14B. Object 244 may be layer-formed onto ediblesubstrate 242 using dispensing device 202 and may include a plurality ofcolors and a plurality organoleptic components. For example, ediblecomponent 240 may be dispensed to form mountain bases 246. Dispensingdevice 202 may also eject first color(s) and first organolepticcomponent(s) 250 a during formation of mountain bases 246. Duringlayer-by-layer formation of mountain tops 248, dispensing device 202 mayeject or jet second color(s) and/or second organoleptic component(s) 250b. In an embodiment, the first organoleptic component may correspond tothe mountain bases 246 and the second organoleptic component maycorrespond to the mountain tops 248 as previously discussed herein. Theapparatus may include additional features and embodiments as disclosedin U.S. patent application Ser. No. ______ filed on ______ (AttorneyDocket No. 112703-1557) the entire content of which is incorporated byreference herein.

In an embodiment, a method for selling of an edible product is provided.The method includes providing an edible product and printing anink-indicia associated with an event on the edible substrate to form anevent product. The event product may then be distributed to a consumer.

The edible product may be any edible material or edible substance aspreviously described herein. Similarly, the ink-indicia may be anyink-indicia as previously described. The ink-indicia may be associatedwith an event. In other words, the ink-indicia may be any indicia thatcorresponds to, identifies, emphasizes, highlights, describes, details,augments, accentuates, links, denotes, or suggests, a particular event.The ink-indicia may be applied to the edible product to form the eventproduct by any method as herein described. In an embodiment, theink-indicia may be ink jet printed upon a surface of the edible product.In a further embodiment, the ink-indicia may include an organolepticcomponent. Provision of the event product advantageously piques aconsumer's interest in the edible product that otherwise may not belinked to an event. Associating an edible product with a particularevent may establish a new market segment for the edible product andcorrespondingly increase sales of the product. Indeed, the event productmay also be considered a novelty item and advantageously become aconsumer collection item.

The event may be any occurrence, happening, activity, social activity,affair, celebration, ceremony, incident, that may be identifiable by aperson or a consumer. The event may be an international activity (i.e.,the Olympics or World Cup) or a nationally recognized event (i.e.,presidential election) known or identifiable to a large number ofpeople. Alternatively, the event may be known to only a small segment ofsociety or a small number of people, club or private organization, suchas a trade show or a family reunion, for example. Nonlimiting examplesof suitable events include a current event (such as a hostage beingfreed); a sports event; a holiday (St. Valentine's Day, the Fourth ofJuly), a religious event, a political event such as a campaign, aspeech, or a local, regional, state, or federal election; a judicialruling (Martha jailed!); a seasonal event such as the Grammies or theOscars; a cultural event such as a music performance, an art exhibit, amovie, or a television program; and combinations thereof.

The event product may distributed or otherwise provided to a consumer orpotential consumers as is commonly known in the art. Nonlimitingexamples of suitable distribution or ways by which the event product maybe made available to or delivered to consumers includes distribution toretail stores, purchase or ordering from Internet sites, catalogs,mailings, and free sample product distributions.

In an embodiment, the distribution of the event product may occur duringa time period of before the event, during the event, or after the event.For example, event product 300 includes edible product 302 and anink-indicia 304 associated with a cultural event, namely a music concertas shown in FIGS. 15A and 15B. In an embodiment, edible product 302 maybe a confectionery product or a chewing gum product. Ink-indicia 304 maybe an ink-jetted indicia printed upon the surface of event product 300.Furthermore, ink-indicia 304 may be associated with the event byproviding text identifying the musical group, the date, and the locationof the event. Event product 300 may include feature 306, such as animage of a music performer. Feature 306 may be on the same side asink-indicia 304 or on an opposing side of the event product as shown inFIG. 15B.

In an embodiment, event product 300 may be distributed, made availableto, and sold to consumers before the event (i.e., before the musicalperformance). For example, event product 300 may be available and/ordisplayed at vending stands or vending machines, or by vendors locatedat the concert hall where the musical performance is to occur. Indeed,event product 300 may thereby be distributed or otherwise be availableto consumers before, during, and after the musical performance at theevent venue.

In an embodiment, the method may include awaiting a result of the eventand printing the result on the edible product. The resultant eventproduct may then be distributed to consumers within a short time periodafter the result or occurrence of the event. As shown in FIG. 16, eventproduct 310 includes edible product 312 and ink-indicia 314 associatedwith a sports event. Ink-indicia 314 may be text that associates theink-indicia to the sports event by identifying the sports event and theteams participating therein. Ink-indicia 314 may also include a resultof the event 316, such as a score. Event product 310 may further includefeatures 318 a, 318 b, such as first and second team colors (e.g., greenand gold) of the victorious team. Features 318 a, 318 b may furtheraccentuate or emphasize the event and/or the result.

In an embodiment, the production of event product 310 may occurimmediately upon completion of the result and/or the event. In anembodiment, the result may be printed on the edible substrate withinabout one second to about 24 hours of the occurrence of the result.Event product 310 may then be quickly distributed and/or made availableto consumers shortly after completion of the event. In an embodiment,event product 310 may be produced and distributed to consumers withinless than several days, or less than 24 hours or within 1 minute toabout 24 hours after the occurrence of the event and/or event result.The event need not be limited to a sports event. One of ordinary skillin the art will recognize that the method may be readily applicable topolitical elections, current events, movie premieres and other eventswith time-sensitive results associated therewith.

The skilled artisan will appreciate the advantages offered by rapidlyproducing and distributing an edible product associated with an event toconsumers shortly after completion of the event. Provision of eventproduct 310 to consumers within 24 hours of an event (particularly anevent with a time-sensitive result such as a sports score, electionresult or current event) advantageously increases sales of the edibleproduct by providing the product when consumer attention is focused onthe event. Provision of a time-sensitive event result (such as a sportsscore) with the event product further grabs consumer attention of theproduct translating into increased sales of the product. Thus, theconversion of a conventional edible product into an event product mayincrease sales of the current product. Relating a conventional edibleproduct to an event may also expand the market segment of the productand increase the number of target consumers for the edible productvis-à-vis the event product.

In an embodiment, a method of advertising is provided. The advertisingmethod entails providing an edible product and printing an ink-indiciaassociated with an event on the edible substrate to form an eventproduct. The method further includes providing an advertising indicia onthe event product to form an event product advertisement. Theadvertising indicia may be applied with the ink-indicia. Alternatively,the advertising indicia may be provided either before or afterapplication of the ink-indicia. The advertising indicia may or may notbe an ink jet print indicia. The event product advertisement may bedistributed before, during, and/or after an event as previouslydiscussed.

In an embodiment, event product advertisement 320 includes an edibleproduct 322 and an ink-indicia 324 associated with an internationalevent, such as the Olympics for example, disposed on a first side of theedible product as shown in FIG. 17A. In an embodiment, edible product322 may be a confectionery or a chewing gum product. Ink-indicia 324 maybe associated with the event by way of a symbol 326, such as the Olympicrings, as well as text 328 identifying the location and time of theevent. Event product advertisement 320 may also include a result 330that occurred during the event (i.e., silver medal for skater SashaCowen).

An advertising indicia 332 may be disposed on another side of edibleproduct 322 as shown in FIG. 17B. In an embodiment, advertising indicia332 may be ink jet printed upon the edible product 322. Advertisingindicia 332 may be any advertising indicia as described herein and mayinclude one or more features and one or more organoleptic componentscorresponding to the respective features. In an embodiment, eventproduct advertisement 320 may be packaged in transparent packaging aspreviously discussed.

In an embodiment, a confectionery product 510 is provided as shown inFIG. 18. The confectionery product 510 may include an edible substrate512 having a first surface 513 and an edible ink 516 dispensed from aprinting device 520 onto the first surface 513 of the edible substrate512 forming an edible ink-indicia 518. In this embodiment, the ediblesubstrate may also have a second surface 514 opposing the first surface513. The edible ink 516 may be applied to one or both of the surfaces513, 514. Moreover, the edible ink 516 may be applied to one or bothsurfaces 513, 514 so as to cover at least 50% of either or both surfaces513, 514, or from about 50% to about 100% of either or both surfaces513, 514 or any value therebetween. In an embodiment, the edible ink 516may cover about 75% to about 100% or about 75%, of either or bothsurfaces 513, 514 or any value therebetween.

As is also shown in FIG. 18, the printing device 520 for printing theedible ink 516 is used to apply the edible ink 516 onto the surface ofthe edible substrate 512 to form the edible ink-indicia 518. A transportdevice such as a conveyor (not shown) may move the edible substrate 512under the printing device 520 as shown by direction arrow AA.Alternatively, the edible substrate 12 may be stationary with theprinting device 20 being movable over the edible substrate 512.

The printing device 520 may be any non-contact printing device disclosedherein. In an embodiment, the printing device 520 may be an edibleinkjet printing device. Similarly, the edible ink 516 may be an edibleinkjet ink as discussed herein. It is understood that the printingdevice 520 may be configured to dispense or jet ink compositions orother fluids therefrom. Indeed, any jettable fluid may be dispensed fromprinting device 520. A “jettable” fluid or material may be any material(solid or liquid) that has properties sufficient to allow the materialto be selectively deposited by an inkjet material dispenser as iscommonly known in the art. Inkjet printing is advantageous, particularlywith respect to comestibles as it provides 1) high resolution printingand 2) non-contact with the comestible thereby avoiding the risk ofdamage to the confectionery product.

The printing device 520 may include one or more printing heads 522 influid communication with one or more or more reservoirs 524 by way of achannel 526, as shown in FIG. 18. The reservoirs 524 may contain anedible ink so that the printing device 520 may print an edible ink ontoan edible substrate. The printing device 520 may be configured with morethan one reservoir 524, each reservoir 524 containing an edible ink intypical colors such as cyan, magenta, yellow, and black or white inorder to provide multiple color images and depending on the number ofcolors desired. Similarly, in an embodiment, the printing device 520 maybe configured with four printing heads 522. Each printing head 522 mayinclude one or more nozzles as previously discussed herein. Eachprinting head 522 may be in fluid communication with one or more fluidreservoirs 524. The printing heads 522 may be arranged in any desiredmanner to deliver an edible ink-indicia onto an edible substrate. Forexample, the printing heads 522 may be arranged in a single line.Alternatively, the printing heads 522 may be arranged in a series oflines to form a matrix-type printing profile. The printing device 520may be a single pass or a multiple pass printing device to form asingle-color or multiple-color image onto an edible substrate. In anembodiment, the printing device 520 is a single pass device thattraverses an edible substrate once during printing.

The printing device 520 may consist of any number of color-jets in anassembly. More specifically, the printing device may consist of afour-color jet assembly in an eight wide by four deep arrangement. In anembodiment, the printing device 520 may include 256 nozzles per 2.8inches (vertical), or about 91 nozzles in the vertical direction. Thewidth of each ejected dot may be from about 0.0166 inches to about0.0037 inches (horizontal). In other words, the ink may be dispersed inthe horizontal direction from about 60 dots per inch to about 400 dotsper inch or any value therebetween. The drop volume of the edible inkthrough the print heads may be approximately 80 pL. The skilled artisanwill appreciate that the ink concentration is dependent upon 1) the rateor speed in which the edible substrate 512 passes under the printingdevice 520 and 2) the rate in which the print head assembly ejects theink droplets. Thus, the printing device is capable of ejecting 36,400dots per square inch (91 vertical×400 horizontal). The dot concentrationupon the edible substrate 512 may be varied as desired. For example,operating the print head assembly at 25% capacity yields an inkconcentration of 9100 dots per square inch on the edible substrate 512.In an embodiment, the printing resolution may be from about 60 dots perinch to about 400 dots per inch or any value therebetween. In anembodiment, the printing resolution may be from or about 60 dots perinch to about 120 dots per inch, or about 100 dots per inch per color.

Any of the printing devices described herein may have high resolutionprinting capacity. As used herein, “high resolution” is a horizontal dotconcentration greater than 100 dpi to about 400 dpi, or any valuetherebetween. Thus, a non-limiting example of a high resolution image isan image having a dot concentration from about 9100 dots per square inchto about 36,400 dots per square inch, or any value therebetween.

It is understood that the edible ink 516 may be compatible with theprinting device 20 so as not to damage any printing head components orcause inconsistent firing of jets. The edible ink 516 may also becompatible with the edible substrate 512 to provide a high resolutionedible ink-indicia 518 that adheres to the edible substrate 512.

In an embodiment, the printing device 520 delivers the maximum amount ofartificial colorants allowed by a regulatory agency such as the FDA, EECor similar governmental agency. Thus, provision of the edible substrate532 with the edible ink 536 applied thereto yields a confectioneryproduct will all, or substantially all, of the color on the outersurface. This advantageously provides a confectionery product having anextremely vibrant color that is both aesthetically pleasing and highlyattractive to consumers.

FIG. 19 illustrates a confectionery product 530 having an ediblesubstrate 532 and an edible ink 536 printed thereon. The ediblesubstrate 532 may comprise a body 533, a first surface 534 and a secondsurface 535, where the surfaces 534, 535 are located on opposite sidesof the edible substrate 532. The edible ink 536 may be applied to one orboth of the surfaces 534, 535. Moreover, the edible ink 536 may beapplied to one or both surfaces 534, 535 so as to cover at least 50% ofeither or both surfaces 534, 535, or from about 50% to about 100% ofeither or both surfaces 534, 535 or any value therebetween. In anembodiment, the edible ink 536 may cover about 75% to about 100% ofeither or both surfaces 534, 535 or any value therebetween. In anembodiment, the edible ink covers about 75% of either or both surfaces534, 535. The edible ink 536 may form an edible ink-indicia 538. Edibleink-indicia 538 may be any edible ink-indicia desired. The edibleink-indicia 518 may be any single color or multiple color edible ink orink composition as discussed herein. Further, the edible ink-indicia 518may also be directed toward certain events and/or advertising. The eventmay be any event as previously disclosed herein and may further includeany occurrence, happening, activity, social activity, affair,celebration, ceremony, incident, that may be identifiable by a person ora consumer. The event may be an international activity (i.e., theOlympics or World Cup) or a nationally recognized event (i.e.,presidential election) known or identifiable to a large number ofpeople. Alternatively, the event may be known to only a small segment ofsociety or a small number of people, club or private organization, suchas a trade show or a family reunion, for example. Non-limiting examplesof suitable events include a current event (such as a hostage beingfreed); a sports event; a holiday (St. Valentine's Day, the Fourth ofJuly), a religious event, a political event such as a campaign, aspeech, or a local, regional, state, or federal election; a judicialruling (Martha jailed!); a seasonal event such as the Grammies or theOscars; a cultural event such as a music performance, an art exhibit, amovie, or a television program; and combinations thereof.

Moreover, the edible ink-indicia 518 may be any edible ink-indicia asdisclosed herein. The edible ink-indicia 518 may be an inkjet-indicia.The edible ink-indicia may include any feature as disclosed herein. Forexample, the edible ink-indicia 548 may include a green shamrock 547 formarketing during St. Patrick's Day, as is shown in FIG. 20, anddiscussed herein below. The feature may include a portion of or all ofthe edible ink-indicia 518. In an embodiment, any organoleptic componentas previously discussed herein may be dispensed on the edible substrate.

Further, each letter and/or word in the edible ink-indicia 518 may beconsidered an individual feature as the size, font, layout and design ofeach letter/word may be varied as desired. Each letter or word may beprinted with single or multiple colors that may be the same or differentthan the color(s) used to print the other letters or words. For example,the letters “WUBMV” may be one color, while the letters may be outlinedin another color, such as white. As shown in FIG. 19, the unprintedportion 531 a of the first surface 534 of the substrate 532 may remainunprinted or may be another color such as, for example, yellow. Portions531 b, 531 c, 531 d, 531 e may be other colors as desired to produce amultiple colored confectionery product. In an embodiment, confectioneryproduct 530 may include four colors (such as yellow, red, blue, andblack) in addition to uncolored portion 531 a.

One having ordinary skill in the art will appreciate that the coloring,shading, texture, size, shape, etc., may vary depending on specificembodiments or market demand, for example. Further, the term “JUICYFRUIT” may be presented in a decorative font, color, layout and designthat is different from earlier packaging designs. The ability of amanufacturer to vary the features of the edible ink-indicia may help todraw the consumer's attention to the product, thereby increasingconsumer appeal in the product.

As is further illustrated in FIG. 19, in an embodiment, the edible ink536 does not extend through the body 533 of the edible substrate 532,and therefore is not visible on the second surface 535 of the ediblesubstrate 532. For example, the edible ink 536 may absorb a certaindistance 539 a into the edible substrate 532. However, the edible ink536 does not absorb through the entire thickness 539 of the ediblesubstrate 532. In other words, since the edible ink 536 does not extendcompletely through the body 533 of the edible substrate 532, one havingordinary skill in the art would recognize that the edible ink 536 wouldnot be visible on the second surface 535 of the edible substrate 532 ifthe edible ink 536 were applied only to the first surface 534.

In an embodiment, the edible ink 536 may absorb a distance 539 a that isabout 1% to about 25%, or about 10%, or any value therebetween of thethickness 539 of the edible substrate 532. Similarly, the edible ink 536may absorb a distance 539 a that is about 5% to about 50%, of thethickness 539 of the edible substrate 532. For example, typical sticksof chewing gum have thicknesses of about 0.068 inches for sugarlesschewing gum sticks and about 0.072 inches for chewing gum sticksincluding a sugar component. Therefore, with a sugarless stick ofchewing gum, the edible ink 536 may absorb a distance 539 a that isabout 0.00068 inches to about 0.017 inches, or about 0.0068 inches, orany value therebetween, or about 0.0034 inches to about 0.034 inches ofthe thickness 539 of the edible substrate 532. Similarly, with a chewinggum stick having a sugar component, the edible ink 536 may absorb adistance 539 a that is about 0.00072 inches to about 0.018 inches, orabout 0.0072 inches, or any value therebetween, or about 0.0036 inchesto about 0.036 inches of the thickness 539 of the edible substrate 532.As a further example, typical chewing gum tabs have thicknesses of about0.141 inches and typical chewing gum pellets have thicknesses of about0.156 inches. Therefore, with a chewing gum tab, the edible ink 536 mayabsorb a distance 539 a that is about 0.00141 inches to about 0.03525inches, or about 0.0141 inches, or any value therebetween, or about0.00705 inches to about 0.0705 inches of the thickness 539 of the ediblesubstrate 532. Similarly, with a chewing gum pellet, the edible ink 536may absorb a distance 539 a that is about 0.00156 inches to about 0.039inches, or about 0.0156 inches, or any value therebetween, or about0.0078 inches to about 0.078 inches of the thickness 539 of the ediblesubstrate 532.

In an embodiment, and in order to prevent edible ink 536 from extendingthrough body 533 of the edible substrate 532 and being visible on thesecond surface 535 of the edible substrate 532 (that is, to prevent theedible ink 536 from being visible on surface 535), the edible ink 536may be printed on the edible substrate 532 at a dot resolution of lessthan about 100 dots per inch, as will be discussed herein.

In an embodiment, the confectionery product 530 shown in FIG. 19includes an edible ink-indicia 538 including the letters “WUBMV,” anacronym for the phrase “Will You Be My Valentine.” Because the product530 is associated with St. Valentine's Day, the product 530 may bemarketed prior to St. Valentine's Day to increase consumer appealassociated with the product 530. The edible ink-indicia 538 may furtherinclude an advertisement such as the term “JUICY FRUIT” text indecorative font with the double-headed fanciful arrow symbol 37associated therewith. One of ordinary skill in the art will appreciatethe myriad of possibilities by which the ink-indicia printed upon theconfectionery product may be associated with an event (such as aholiday).

FIG. 20 also shows a confectionary product 540 similar to theconfectionary product 530 in FIG. 19 but having an edible ink-indicia548. The edible ink-indicia 548 of FIG. 20 is directed toward St.Patrick's Day as is evidenced by the indicia 547 of a shamrock. Theproduct 40 also includes an advertisement for a specific brand ofchewing gum, Winterfresh, as is shown by the edible ink 546. In anembodiment, the edible ink 546 may cover from about 80% to about 95% ofthe edible substrate 542. Further, the lettering of the word Winterfreshmay be one color, the shamrock 547 may be another color, and theremaining portion of the edible substrate 542 outside of the lettertracing 541 may be another color. One of ordinary skill in the art willrecognize that colors, lettering, textures, etc. may change depending onspecific embodiments or market demand. Further, the edible ink-indicia548 may include a feature and/or an organoleptic component as previouslydescribed herein. For example, the shamrock 547 may have green coloringand may have an added breath freshening agent or mint flavor depositedthereon.

FIG. 21 illustrates a stick of chewing gum 550 having a co-extruded ormulti-layered appearance. In an embodiment, the chewing gum 550 includesan edible substrate 552, a first surface 554 and a second surface 556.When an edible ink 558 is applied to about 100%, or 100%, of the firstsurface 552 of the chewing gum 550, the edible ink 550 may be allowed toabsorb partially into the edible substrate as shown by the absorbeddistance 559. Therefore, a side view or cross-sectional view of thechewing gum 550 reveals the color of the edible ink 558 that hasabsorbed partially through the edible substrate 552 and gives thechewing gum 550 the appearance of having two layers and the appearanceof a coextruded product. For example, if the edible ink 558 is coloredblue and the edible substrate 552 is colored white, the chewing gum 550will appear to have been coextruded from a batch of chewing gum coloredblue and a batch of chewing gum colored white.

Similarly, FIG. 22 illustrates a stick of chewing gum 560 having aco-extruded or multi-layered appearance. In an embodiment, the chewinggum 560 has an edible substrate 562, a first surface 564, and a secondsurface 566. In this embodiment, however, an edible ink 568 is appliedto the entirety of both the first surface 564 and the second surface 566of the chewing gum 560. That is, about 100%, or 100%, of surfaces 564and 566 are covered with the edible ink 568. Accordingly, the edible ink568 may absorb partially into the edible substrate 562 from bothsurfaces 564, 566 as shown by the numbers 567 and 569, respectively. Inthis embodiment, therefore, the edible substrate 562 of the chewing gum560 appears to consist of three separate layers, as is clearlyillustrated by the cut-away section of FIG. 22. For example, if anedible ink 568 colored blue is printed onto the first surface 564 of theedible substrate 562, an edible ink 568 colored red is printed onto thesecond surface 566 of the edible substrate 562, and the edible substrate562 is white, the chewing gum 560 will appear to have been coextrudedfrom a batch of chewing gum colored blue, a batch of chewing gum coloredred, and a batch of chewing gum colored white. Moreover, a chewing gum560 printed with the colors red, white and blue may be marketed prior toJuly Fourth to increase consumer appeal for the chewing gum 560.Alternatively, a chewing gum printed with the colors red, white and bluemay also have organoleptic components associated with the colors. Forexample, if an edible ink 568 colored blue is printed onto the firstsurface 564 of the edible substrate 562, and an edible ink 568 coloredred is printed onto the second surface 566 of the edible substrate 562,the first surface 564 may have a blueberry flavor associated therewithand the second surface 566 may have a strawberry flavor associatedtherewith.

In an embodiment, a trim material may be incorporated into the ediblesubstrate. In an embodiment, the edible substrate may contain from about1% to about 50% by weight trim material or any value therebetween. In afurther embodiment, the edible substrate may contain from about 10% toabout 20% by trim material. The trim material may be used in conjunctionwith the edible ink to provide an aesthetically pleasing chewing gum. Asused herein, “trim material” is confectionery material that has beenused in a previous confectionery product manufacturing process. Trimmaterial may include rework confectionery, scrap confectionery, or ablend of two or more virgin or starting confectionery materials thathave come into contact with each other during a previous confectioneryproduction process. In other words, trim material may have been astarting material in a previous confectionery manufacturing process.Trim material is often difficult to recycle or incorporate into afinished confectionery product as the organoleptic characteristics ofthe trim material may be unpredictable and difficult to control.Consequently, the appearance, taste, smell, color, texture, andmouthfeel of trim material may be unpredictable. This unpredictabilityof trim material typically results in trim material being discarded.This results in waste and a decrease in product yield. In thissituation, edible ink may be used to cover or mask the inconsistenciesin the color or texture of the trim material when it is incorporatedinto a new gum base batch to be re-rolled, scored, packaged and sold.For example, the edible substrates 552 and 562 of FIGS. 21 and 22 mayinclude trim material that has been printed on with edible ink. Thus,the edible ink 558 may mask or cover any inconsistencies in the ediblesubstrate 552 (FIG. 21). Similarly, the edible ink 568 may cover or hideany inconsistencies in the edible substrate 562 (FIG. 22). This processmay not only provide the consumer with an appealing chewing gum producthaving a co-extruded or multi-layered look, but may also improve andincrease production economies by allowing reuse of the chewing gum trimto create a final chewing gum product.

As a further example, FIG. 23 shows a stick of chewing gum 570 having aco-extruded or multi-layered appearance. In an embodiment, the chewinggum 570 may have an edible substrate 572, a first surface 574 and asecond surface 575. In this embodiment, however, an edible ink 576 maybe applied to either surface 574, 575 or both the first surface 574 andthe second surface 575 of the edible substrate 572 in a random, wavypattern. The non-shaded areas 577 represent areas of the ediblesubstrate 572 that were not printed with edible ink 576. However, in theshaded areas that were printed with the edible ink 576, the edible ink576 may be allowed to absorb partially into the edible substrate 572from both surfaces 574, 575 as is shown by the numbers 578 and 579,respectively. FIG. 23 illustrates that the edible ink 578 may be appliedto the edible substrate 572 continuously or intermittently as a printingdevice traverses the edible substrate 572. One having ordinary skill inthe art would recognize that patterns, colors, etc., of the edible ink576 printed onto the edible substrate 572 are limited only by one'simagination.

As illustrated, variations on embodiments discussed in the presentdisclosure are essentially limitless. One having ordinary skill in theart will recognize that features, patterns, colors, shading, texturing,shape, font, layout, design and other characteristics that may beassociated with a printed confectionery product may change depending oninfluences such as personal preferences or market demand. For example, aconsumer may be able to utilize the Internet to create his or her ownpersonal design on a confectionery product such as chewing gum yieldinga customized product. The consumer may log on to a website maintained bya chewing gum manufacturer and enter the exact words, phrase, coloring,shading, textures, etc., that the consumer wishes to have printed on aconfectionery product. The consumer may also provide or send to thechewing gum manufacturer an image, such as a photograph, which thechewing gum manufacturer may non-contact print on a chewing gum. Theconsumer may also choose one or more organoleptic components to bedispensed on the chewing gum. For example, a consumer may choose thephrase “Happy Birthday, Hunter!” to be printed in red edible ink on astick of chewing gum with a birthday cake having candles printed besidethe font. The chewing gum manufacturer may subsequently print the phraseon one or more pieces of chewing gum and/or packages, package theprinted chewing gum based on the consumer's desires, and deliver thecustomized gum product to the consumer.

In an embodiment, a printed confectionery product is provided, theconfectionery product having edible ink printed on an edible substratewhere the edible ink does not run-off the edible substrate. In otherwords, the edible ink does not “pool” or collect on top of the ediblesubstrate, and does not bleed-through the edible substrate. As usedherein, “pooling” is the accumulation of excess ink on the substratesurface. “Pooling” may also occur when the edible ink is applied in amanner that is too concentrated, collects on top of the edible substrateand remains moist after application. “Pooling” is problematic becausemoist or wet ink on a top surface of a first edible substrate may betransferred to the bottom surface of another edible substrate whenmultiple batches of edible substrates are stacked for further processingand/or packaging.

Edible ink bleed-through occurs when an edible substrate is thin orporous or when an edible ink concentration is high and the edible inksoaks entirely through the edible substrate and therefore is visible onan opposing surface of the edible substrate. For example, while mostinkjet printers are capable of a printing resolution of about 360 dotsper inch, use of such a high resolution may cause the edible ink tobleed-through the edible substrate. When manufacturing a confectioneryproduct, unintentional bleed-through is undesirable. If an edible inkabsorbs entirely through a stick of chewing gum during processing, theedible ink may cause damage to or mar machinery, stain the structureunderlying the chewing gum, damage or mar subsequent batches of chewinggum sticks placed on a stained structure, contaminate underlying chewinggum layers if the gum is stacked after printing, or even mar packagingat the end of the manufacturing process. Consequently, undesirablebleed-through can be a very time-consuming and highly costly problem.

To prevent a bleed-through of the edible ink through the ediblesubstrate during or after the edible ink is printed onto the ediblesubstrate, a printing resolution of not more than 100 dots per inch maybe used. A printing resolution of not more than or about 100 dots perinch may ensure proper coverage of the edible substrate by the edibleink to give the substrate a co-extruded or multi-layered appearance,while at the same time ensuring that the edible ink printed onto theedible substrate does not absorb entirely through the edible substrateto an opposing surface. In other words, application of the edible ink atabout 100 dots per inch may help to ensure that the edible ink isabsorbed only on the applied surface of the edible substrate. Using asimilar dot resolution also allows the surface of the edible substrateto be coated by up to 100% of the surface area. One of ordinary skill inthe art will appreciate that the edible ink concentration on the ediblesubstrate surface may vary based on the composition of the ediblesubstrate. Thus, the print resolution may vary from about 60 dots perinch to about 400 dots per inch, or any value therebetween, or may beabout 100 dots per inch, while simultaneously preventing bleed-through.

In yet another embodiment, methods of producing a confectionery productare provided. For example, in an embodiment, a method of producing aconfectionery product comprises the steps of providing an ediblesubstrate; providing a non-contact printing device having at least oneprinting head for printing edible ink; and printing the edible ink ontoa surface of the edible substrate at a dot resolution of less than aboutone hundred dots per inch, as discussed above. In an embodiment, theedible ink is applied to the surface of the edible substrate so as tocover at least 50% of the surface of the edible substrate. In yetanother embodiment, the edible ink covers at least 75% of the surface ofthe edible substrate.

In an additional embodiment, a method of producing a confectioneryproduct comprises the steps of providing an edible substrate having afirst and a second surface, providing a non-contact printing devicehaving at least one printing head for printing edible ink, and printingthe edible ink onto one or both surfaces. Moreover, the edible ink maybe applied to one or both surfaces so as to cover at least 50% of eitheror both surfaces, or from about 50% to about 100% of either or bothsurfaces, or any value therebetween. In an embodiment, the edible inkmay cover about 75% to about 100% of either or both surfaces, or anyvalue therebetween. The confectionery product may include additionalfeatures and embodiments as disclosed in U.S. patent application Ser.No. ______ filed on ______ (Attorney Docket No. 112703-1552) the entirecontent of which is incorporated by reference herein.

Methods of producing a confectionery product may further includeallowing the edible ink to absorb partially through a body of the ediblesubstrate to provide the edible substrate with a co-extruded appearance.With co-extruded products, two or more materials are extruded through asingle die with two or more orifices arranged so that the extrudatesmerge together into a laminar structure before cooling. With chewinggum, for example, an extruded center portion having one color may belayered with or surrounded by an extruded outer layer or shell having asecond color. A cross-sectional view of such a chewing gum product wouldreveal more than one color, thereby giving the gum a multi-layered orco-extruded appearance. Similarly, a cross-sectional view of the body ofan edible substrate after allowing an edible ink to absorb partiallythrough the body may reveal the color of the edible substrate on onesurface of the body with the color of the edible ink on the othersurface of the body that has also absorbed partially through the body.For example, the edible substrate (which may include trim material) maybe light red or pink in color and a dark red edible ink may be appliedto about 100%, or 100%, of one or both surfaces of the edible substrate.A cross-sectional view of this product would show a dark red exteriorlayer of red ink absorbed into the edible substrate and a light redlayer where the edible substrate is absent of absorbed red ink. Thiscontrolled absorption of color may provide the edible substrate with aco-extruded or multi-layered look, thereby increasing consumer appealfor that product.

It should be understood that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present subjectmatter and without diminishing its intended advantages. It is thereforeintended that such changes and modifications be covered by the appendedclaims.

1. An edible product comprising: an edible substrate; an edibleink-indicia printed on the edible substrate; and an organolepticcomponent corresponding to a feature of the edible ink-indicia.
 2. Theproduct of claim 1 wherein the edible substrate is selected from thegroup consisting of a confectionery, a coated confectionery, a chewinggum, a coated chewing gum, a center-filled chewing gum, a coatedcenter-filled chewing gum, and combinations thereof.
 3. The product ofclaim 1 wherein the edible ink-indicia is selected from the groupconsisting of a word, an image, a color, a symbol, an object, analpha-numeric representation, a letter, text, a shape, a fanciful shape,a symbol, a logo, a graphic, an advertising indicia, and combinationsthereof.
 4. The product of claim 1 wherein the organoleptic component isselected from the group consisting of a flavoring agent, a coolingagent, a heating agent, a mouthfeel agent, a tingling agent, a fizzingagent, a sweetening agent, a souring agent, a bittering agent, a teethwhitening agent, a breath freshening agent, an anti-cavity agent, anaudible agent, and combinations thereof.
 5. The product of claim 1wherein the feature is selected from the group consisting an element ofthe ink-indicia, a color of the ink-indicia, a meaning conveyed by theink-indicia, a perception generated by the ink-indicia, a conceptcommunicated by the ink-indicia, and combinations thereof.
 6. Theproduct of claim 1 wherein the edible ink-indicia is a high-resolutionimage.
 7. The product of claim 1 wherein the edible ink-indiciacomprises a word and the feature is a meaning of the word.
 8. Theproduct of claim 1 wherein the edible ink-indicia is an inkjet-indicia.9. The product of claim 1 comprising a multicolor edible ink-indicia.10. The product of claim 1 comprising a plurality of organolepticcomponents.
 11. An edible product comprising: an edible substrate; anedible ink-indicia printed on the edible substrate; and an organolepticcomponent corresponding to a feature of the edible substrate.
 12. Theedible substrate of claim 11 wherein the feature is selected from thegroup consisting of a structure of the edible substrate, a compositionof the edible substrate, an ingredient in the edible substrate, asurface texture of the edible substrate, a hardness of the ediblesubstrate, and combinations thereof.
 13. The product of claim 11 whereinthe edible substrate is a chewing gum and the feature is a center-fillportion of the chewing gum.
 14. An edible product comprising: an ediblesubstrate having opposing first and second sides; a first edibleink-indicia on the first side; a second edible ink-indicia on the secondside, and wherein a portion of the first edible ink-indicia contacts aportion of the second edible ink-indicia.
 15. The edible product ofclaim 14 wherein the first edible ink-indicia contacts the second edibleindicia at an edge of the edible substrate.
 16. The edible product ofclaim 14 wherein the first and second edible ink-indicia are inkjetindicia.
 17. The edible product of claim 14 comprising an organolepticcomponent on the edible substrate.
 18. The edible product of claim 14wherein the first and second edible ink-indicia cover substantially anentire outer surface of the edible substrate.
 19. A method for producingan edible product comprising: non-contact printing an edible ink-indiciaon an edible substrate; and placing on the edible substrate anorganoleptic component that corresponds to a feature of the edibleink-indicia.
 20. The method of claim 19 comprising non-contact printinga word on the edible substrate and the organoleptic componentcorresponds to a meaning of the word.
 21. The method of claim 19comprising non-contact printing a high-resolution image on the ediblesubstrate.
 22. A method for producing an edible product comprising:non-contact printing an edible ink-indicia on an edible substrate; anddispensing on the edible substrate an organoleptic component thatcorresponds to a feature of the edible substrate.
 23. The method ofclaim 22 comprising forming a surface texture on the edible substrate,the organoleptic component corresponding to the surface texture.
 24. Amethod of preparing an edible product comprising: non-contact printingan edible ink-indicia on an edible substrate; and dispensing a precisiondose of an organoleptic component on the edible substrate.
 25. Themethod of claim 24 wherein the dispensing further comprises ink jetprinting.
 26. The method of claim 24 further comprising weighing theedible substrate to determine the precision dose.